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Brady Family Ham is premium quality, traditional Irish ham with a dry and firm texture and a rich and succulent flavour. This unique quality ham results from our traditional process. This involves:
Curing
Crafting
Cooking
Dressing
Traditional Ham
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Only the highest quality, young fresh Irish pork is selected from An Bord Bia approved suppliers with traceability to farmer producers.
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Each raw leg is individually checked to insure they meet the required standard.
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To ensure consistent cooking, all legs are individually graded and eventually cooked within their specific weight range.
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As an Irish brand we support traditional industry, always using Bord Bia approved farmers and craft butchers.
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Curing
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Curing is the method of converting fresh pork to cured gammon. All ham is cured from pork to gammon.
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A unique Brady Family curing recipe is mixed with fresh well water and placed into each pork leg.
Brady Family Ham is slow cured on the bone for a minimum of 3 days, allowing the ham to absorb all the goodness and flavour of the bone.
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This method is the least processed way to cure ham. We do not tumble the product during this process, unlike our competition, so our product is not uniform but varied in colour and texture.
Crafting
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The bone, internal fat and gristle, are removed manually by expert Craft Butchers.
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The original muscles in the ham are not interfered with, resulting in the natural texture and muscle grain you can see in Brady Family Ham.
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The cured gammon is then manually formed into its Traditional old style shape, bagged and ready for cooking.
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This method depends very much on the skill of the butchers and formers, to craft and shape the ham to deliver the traditional texture.
Cooking
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The gammon is steam - cooked slowly for 8 – 12 hours with the rind on, ensuring that the natural flavour, texture and succulence is maintained.
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It is now a Traditional Ham. The cooked hams are non-processed, with 100% meat content.
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All water from the curing stage is removed in the cooking, resulting in a quality dry and firm textured ham.
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We convert 117g grams of pork into 100g of ham, we cook off natural water from the original pork leg. This delivers a unique dry product.
Dressing
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The natural rind and excess surface fat are removed by hand after cooking. A thin, uniform layer of fat cover is left on the ham, to ensure succulence and flavour and to prevent the ham from drying out.
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The hams are now either dressed with quality breadcrumbs or left in their natural state for packaging or dressed with sugar and re-cooked so that they caramelise before being dressed with pineapples and cherries.
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Each ham is individually dressed by hand to insure the appearance on the outside matches the quality on the inside.
Traditional Ham
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Brady Family Ham is the ultimate hand-crafted product. It is hand-boned by expert Craft Butchers and manually formed ready for cooking. It is then hand-trimmed of excess fat and dressed and packed by hand after cooking.
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Every stage of the preparation of Brady Family Ham (curing, boning, forming, cooking, trimming, dressing and packing) complies with stringent quality standards (HACCP), but remains true to the traditional methods of cooking ham at home.
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It takes a minimum of 5 days, to craft a Brady Family Traditional. We believe it is worth the wait. Our hams have fat on and often have colour variations because they are natural and not over processed. Irish consumers need to be educated that this is what a quality ham looks like. If a ham is the same colour and texture throughout, then it is not ‘Real ham’.
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