Seasonal Specials & Cooking Tips

SEASONAL SPECIALS

We hope you enjoy your Roast from our farms to your table- scroll down for some helpful information about pickup procedure and cooking tips from the butchery team!

When picking up your Holiday Roast or other special pre-ordered holiday goods, come into the Farm Store and speak to our Retail Associates at the counter. Give them your first and last name and they’ll handle the rest.

Picking up your Seasonal order at Hickory Nut Gap Farm.

All of the roasts and goodies will be inside the Farm Store. Please check in with a retail associate at the downstairs counter and provide them with your first and last name.

The staff members will take your name, check our packed order log for your order details and retrieve your roast or roasts and any other items you may have pre-ordered.

After your items have been retrieved, we’ll use the exact weight of your roast and deduct your deposits from the total. Corned Beefs will be in a sealed bag with their pickling marinade, briskets sealed and unseasoned, spiral bone in hams cured, smoked and ready to eat unless you decide to warm with a glaze.

SEASONAL SPECIALS: PICK UP DAYS:

Corned Beef & Fresh Briskets: In-store pickups will start Thursday March 14th through Saturday March 16th, open 10am-5pm.

We will be open for regular business on St. Patrick’s Day that Sunday, 10am-5pm. 

Spiral Hams: In-store pickups will start Thursday March 28th through Saturday March 30th, open 10am-5pm.

We will be open for regular business on Easter that Sunday, 10am-5pm.

VEGETARIAN
FED

PASTURE
RAISED

NO
ANTIBIOTICS

NO ADDED
HORMONES

PREPARATION & COOKING INSTRUCTIONS

CORNED BEEF BRISKET BRAISING INSTRUCTIONS

HNG’s Corned-Beef Brisket 

1 tablespoon coarsely ground black pepper 

1 teaspoon ground allspice 

2 bay leaves 

1/2-pound diced carrots, approximately 4 small 

1/2-pound diced onions, approximately 2 small 

1-pound potatoes, peeled and chopped, approximately 3 medium 

1/4-pound diced celery, approximately 2 stalks 

1 small head cabbage, chopped, approximately 2 pounds. 

  1. Rinse Corned Beef very well. 
  2. Place the corned beef, pepper, allspice, bay leaves into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours. (could take 3-3.5 hours depending on the size of your brisket). 
  3. After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Taste veggies for salt and season with a touch of salt if needed. Remove the bay leaves and serve immediately. 

BEER-BRAISED BRISKET, WE SUGGEST USING HIGHLAND BREWING’S BLACK MOCHA STOUT, OR GREEN MAN BREWING’S PORTER! THIS RECIPE IS FROM THE FOLKS AT CRAFT BEERING: Braised Brisket with Balsamic & Porter Ale | Craft Beering

HAM WARMING INSTRUCTIONS

Your ham is cured and fully cooked, ready to eat. You can let the ham come up to room temp and serve sliced at table, or you can heat it with a glaze of your choice. 

When using a glaze: 

  1. Preheat your oven to 350 degrees F.
  2. Place the ham on a sheet pan and baste with half of the glaze, cover with foil.
  3. Heat ham for 20-30 minutes.
  4. Remove foil, cover with the rest of the glaze and place back in the oven.
  5. Warm until heated through to 165 degrees F, the glaze should begin to brown.

When warming up to serve un-glazed with a demi-glace or sauce on the side, follow above instructions excluding the glaze step, leaving the foil on the entire process to maintain moisture. 

 

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