The Australian – Kitchen drama as ham takes star billing at Christmas

Monday, January 4th, 2010

DAVE Ellis says there’s more to a good ham than simply how it tastes. A good ham, he says, needs a sense of the dramatic.

“There’s a certain element of theatre, I guess, when you’re carving meat off the bone,” says the 38-year-old chef, who works at one of Sydney’s top butchers.

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