 How to get to the Gerns Factory , home of The Gerns Notch. Trade Mark No:1303081
New Generation Products with Old Fashioned Flavour & Goodness
The Gerns family have been looking after Australian family's since 1895.
Gerns New Generation Low Allergen Foods are made from 100% Australian Pork and hand selected Low Allergen Ingredients.
Patent No: 2002233022
The Gerns Notch:Trade Mark No: 1303081
 Patent No: 2002233022
The Gerns Notch:Trade Mark No: 1303081
|
|
|  |
Healthy recipes using Gerns Ham off the Bone. |
Pea and Ham Soup .
You have to start this one the night before, but the final result is well worth the effort!
- 300g dried split green peas
- 2 onions, chopped
- 1 large carrot, peeled, roughly chopped
- 2 celery sticks, chopped
- 2 tsp dried thyme
- 1 tsp dried basil
- 1L (4 cups) chicken or vegetable stock
- 1 ham bone or 2 smoked ham hocks*
- 150ml thin cream
-
Place the peas in a large bowl and cover with cold water. Cover and set aside overnight to soak.
-
The next day, drain the peas and transfer them to a large saucepan or stockpot. Add the onion, carrot, celery, dried herbs, stock and 1 litre (4 cups) of water. Stir to combine, then add the ham bone or hocks. Bring to the boil, skimming any scum that may appear on the surface, then reduce heat to low, cover and simmer for 1-1 1/2 hours, stirring occasionally. Remove the ham bone and set aside. Allow the soup to cool slightly, then blend in batches. Return to the pan and add the cream. Taste and season with salt and pepper (taste before seasoning as the ham bone may have made the soup salty). Pour the soup into thermos flasks if transportting.
-
You will need to begin this recipe the day before. You can freeze this soup in an airtight container for up to 1 month. * Ham hocks are available from the Gerns Smallgoods Factory or Woolworths Deli's.
-
Serving suggestions: The meat from the ham bone or hocks can be shredded and added to the soup before serving. If you're making the soup for younger children, you could add slices of continental frankfurter.
|
Baked Gerns Ham off the bone.
For something deliciously different this year, try this simple baked ham using Gerns Ham off the Bone.
Ingredients
- 1 large cold Leg of ham. If using a half ham , half the ingrediants.
- 500 g Top shelf Apricots jam
- 7 star anise broken down in a mortar and pestle
- 1 tablespoon Ground Cinnamon
- ½ cup or more brown sugar
- 1½ cups Dry Sherry
Method
- Thin the apricot jam with a little sherry and heat until it becomes a sticky spread.
- Prepare ham by lifting off skin but leaving the fat. Diamond cut the fat and cut the skin off the bone.
- Mix the cinnamon with the star anise and rub into the fat.
- Spread two thirds of the apricot glaze over the ham (retain the rest for basting when cooking).
- Once ham is spread with the apricot glaze, press brown sugar over whole top of ham, making sure some sugar gets into diamond cuts.
- With the ham in the roasting dish, add three quarters of an inch of water and cook for one and a half hours on 200 C, basting with remaining glaze from time to time - careful not to burn.
- Serve with some chutneys, mustard, crusty bread, croissants, brioche etc.
|
|
|
|
