The good, the bad and the ugly from our little goat dairy. Oh, and the cute, too. Lots of the cute.
Friday, October 10, 2008
Making room for piggy
I'm making room in the freezer. I cooked my first-ever ham tonight. If you're new to the farm blog, you may not know that I am both Jewish and vegetarian. I'm on totally new turf here.
Anyhoo-- I "steamed" it with the lid on for the first hour with a bottle of beer poured in the roaster to make the steam. Then I uncovered and basted it with a mixture of peach/jalapeño jam, dijon mustard, honey and minced garlic. I basted it every 20 minutes until it was done. According to the googler, taking it out of the oven at 140F internal temp is OK. I hope no one gets poisoned. Christian's parents are coming for dinner.
Anyway, there is a little more room in the freezer now. And I am now a cooker of many meats, ham being the latest in a line that includes ground lamb and whole organic chickens. Farming is cool.
Blue Heron Farm is a small, family owned goat dairy committed to producing high quality, healthful foods in a sustainable manner.
Located on 10.5 acres in Field Store Community, Texas, we specialize in fresh goat cheeses, which are available at Houston-area farmers markets.
We are dedicated to serving a market that puts thought into their food choices and an importance not only on their own health, but that of the animals that are the source of their food.
Visit our website