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FAQ

Do you have a question only a butcher can answer? Please review the most common questions we get asked below.

Etherson’s Butchers FAQ

How do I cook a smoked ham from the butcher?

Cooking a smoked ham from the butcher is a relatively simple process and can be delicious. Here's a basic guideline on how to do it:
Ingredients:
•    Smoked ham (bone-in or boneless)
•    Whole cloves (optional)
•    Brown sugar (optional)
•    Pineapple rings (optional)
•    Maraschino cherries (optional)
•    Mustard (optional)
Instructions:
1.    Preparation:
•    Preheat your oven to 325°F (163°C).
•    Remove the ham from its packaging and place it in a roasting pan with a rack. The rack allows for even cooking and prevents the ham from sitting in its own juices.
•    If you'd like, you can score the surface of the ham by making shallow cuts in a diamond pattern. This can help the glaze penetrate the meat.
2.    Glaze (optional):
•    To add flavor and sweetness to the ham, you can make a glaze. A classic glaze consists of brown sugar and mustard, but you can also use other ingredients like honey, maple syrup, or fruit preserves.
•    Mix your chosen glaze ingredients in a bowl until well combined.
•    Brush or spoon the glaze over the entire surface of the ham.
3.    Cloves (optional):
•    If you like, you can insert whole cloves into the scored intersections of the diamond pattern on the ham. This adds a spicy, aromatic flavor.
4.    Pineapple and Cherries (optional):
•    If you want to give your ham a tropical twist, you can decorate it with pineapple rings and maraschino cherries. Secure them with toothpicks or use the cloves to anchor them.
5.    Cover and Bake:
•    Cover the roasting pan with aluminum foil or a lid to prevent the ham from drying out.
•    Place the ham in the preheated oven.
6.    Cooking Time:
•    The cooking time will depend on the size and weight of your ham. A rough estimate is about 15-20 minutes per pound (450g) of ham.
•    Use a meat thermometer to ensure the ham reaches an internal temperature of 140°F (60°C) for fully cooked ham or 160°F (71°C) for ham that is more well-done.
7.    Basting (optional):
•    If you like, you can baste the ham with its juices or additional glaze every 30 minutes during cooking to keep it moist and add more flavor.
8.    Resting:
•    Once the ham reaches the desired temperature, remove it from the oven, cover it with foil, and let it rest for about 15-20 minutes. This allows the juices to redistribute and makes the ham more tender.
9.    Carving:
•    Carve and serve your smoked ham slices.
Remember to adjust cooking times and temperatures based on your ham and oven's specifics. Cooking times may vary, so it's crucial to use a meat thermometer to ensure the ham is fully cooked but not overdone.
 

How to cook a chicken kiev from the butchers?

Cooking a chicken Kiev from the butcher is a flavourful and satisfying meal. Chicken Kiev typically consists of a chicken breast stuffed with seasoned butter and herbs, then breaded and fried. Here's how to cook it:

Ingredients:

  • Chicken Kiev (from the butcher)

  • Cooking oil (vegetable oil or canola oil)

  • All-purpose flour

  • Eggs

  • Breadcrumbs (preferably fine breadcrumbs for a crispy texture)

  • Salt and pepper (for seasoning)

  • Fresh herbs (optional, for garnish)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 375°F (190°C). While you will primarily cook the chicken Kiev on the stovetop, you'll finish it in the oven to ensure it's cooked through and the butter inside melts without burning the breading.

  1. Prepare a Breading Station:

  • Set up a breading station with three shallow dishes or bowls. Place the following in each dish:

    • Dish 1: All-purpose flour seasoned with a pinch of salt and pepper.

    • Dish 2: Beaten eggs.

  • Dish 3: Breadcrumbs.

  1. Coat the Chicken Kiev:

    • Take the chicken Kiev from the butcher and coat it in the seasoned flour to shake off any excess.

    • Dip it into the beaten eggs, ensuring it's well coated.

    • Roll it in the breadcrumbs, pressing them onto the chicken to ensure they adhere.

  1. Heat the Cooking Oil:

    • In a large skillet or frying pan, heat enough cooking oil to cover the bottom of the pan over medium-high heat. The oil should be hot but not smoking.

  1. Fry the Chicken Kiev:

    • Carefully place the breaded chicken Kiev into the hot oil. Cook for 3-4 minutes on each side or until the breading is golden brown and crispy.

  1. Transfer to Oven:

    • Once the chicken Kiev is nicely browned on all sides, transfer it to the preheated oven to finish cooking. Bake for about 15-20 minutes or until the internal temperature of the chicken reaches 165°F (74°C).

  1. Rest and Serve:

    • Remove the chicken Kiev from the oven and let it rest for a few minutes before serving. This allows the butter inside to melt and keeps the chicken juicy.

  1. Garnish (Optional):

    • Garnish the cooked chicken Kiev with fresh herbs like parsley or dill for a pop of colour and extra flavour.

  1. Serve:

    • Serve your chicken Kiev hot and enjoy the flavorful combination of crispy breading, tender chicken, and oozing garlic herb butter.

Chicken Kiev pairs well with various side dishes, such as mashed potatoes, steamed vegetables, or a simple green salad.

How long does meat from a butchers last in the fridge?

The shelf life of meat from a butcher in the refrigerator can vary depending on several factors, including the type of meat, how it's packaged, and the temperature of your refrigerator. Here are some general guidelines for different types of meat:

  1. Fresh Beef, Pork, and Lamb:

    • When stored correctly in the refrigerator at or below 40°F (4°C), fresh beef, pork, and lamb cuts can typically last for 3 to 5 days.

  1. Ground Meat:

    • Ground meat, such as ground beef or ground turkey, has a shorter shelf life than whole cuts. It should be consumed within 1 to 2 days when stored in the refrigerator.

  1. Poultry (Chicken, Turkey):

    • Fresh poultry should be consumed within 1 to 2 days of refrigeration. Whole birds may last slightly longer, up to 3 to 4 days.

  1. Fish and Seafood:

    • Fresh fish and seafood are highly perishable and should ideally be consumed within 1 to 2 days of refrigeration. Some types of fish may last up to 3 days.

To maximize the shelf life of meat from the butcher, consider the following tips:

  • Store meat in its original packaging or repackage it in airtight containers or freezer bags to prevent exposure to air and moisture.

  • Place meat on the lowest shelf of the refrigerator to ensure it stays at a consistent, colder temperature.

  • Keep the refrigerator temperature at or below 40°F (4°C).

  • If you don't plan to use the meat within the recommended time frame, consider freezing it. Meat can be safely stored in the freezer for several months or longer, depending on the type.

It's essential to use your senses (sight, smell, and touch) to assess the freshness of meat. It should be discarded if meat appears discoloured, has an off odour, or feels slimy or sticky, as these are signs of spoilage. When in doubt, it's better to err on caution and not consume meat you suspect is unsafe.

Is meat better from the butchers?

Yes, you should expect superior quality from the meat from our butchers. We are award-winning and source much of our meat from Irish farms that share our commitment and insistence on absolute quality.

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