Ham and salmon were the stars on the menu at a recent 21st party we catered. A ham from Waikanae Butchery was ordered – the pork came from Murrellen Pork in Canterbury. It was cured for three days and given a hint of wood smoke before being glazed. Picked up on the morning of the party, all it needed was half an hour in the oven.
The salmon was purchased from Moore Wilson’s in Wellington. It was marinated with star anise, ginger, soy sauce and sesame oil for 4 hrs before being baked in tinfoil for an hour (it was 3.5kgs). The only advice I have is make sure you have a large platter to serve the fish.
Washed down with 1990 Te Mata Awatea (21yrs old) the ham and salmon were highly praised including the response “eating this salmon is like being in Heaven”. The two dishes easily fed the 45 guests (with salads and spuds). I absolutely recommend the Waikanae Butchery for any meat, and this is the recipe for the salmon by Ruth Pretty.