Honey Glazed Fish Tail Ham

Brined, Smoked and Glazed, this fish tail ham utilises a cut of fish generally considered less desirable and turns it into something that earns its place at the table.

Tail meat is totally fine for other preparations but just like with beef, pork or anything else, some cuts just lend themselves better to different things. For bigger fish when you’ve already got a tonne of meat off those tender loins the tail meat is usually just left for trim at the end. Typically a more sinewy cut this preparation gives it a new life. I’m pretty keen to try whip this one out at Christmas one year, throw some cloves and a few other bits in there. hell yeah.