The man behind that smoky ham

THERE has hardly been enough hours in the past two months for Graham Hulm as he struggles to meet the Border’s demands for his special, smoky Christmas ham.

Mr Hulm yesterday said this festive season had been the busiest he had seen in the 22 years he has owned and operated Butt’s Gourmet Smoke-house in Young Street, Albury.

“I’ve had a lot of orders, it has just been enormous,” he said.

“I don’t know how many I have done but it’s hundreds.”

With each one taking 16 hours to smoke, its little wonder Mr Hulm will be looking to relax after Christmas.

“It’s not only hams that are in demand, either,” he said. “I’ve smoked 2½ tonnes of trout this month.”

Mr Hulm said people had started ordering hams early last month and were still making orders this week.

He said his traditional methods of smoking the meat was the reason for its popularity.

“They are triple smoked — done in the smoke-house with redgum wood,” he said.

“Not many people are prepared to do it these days because it’s a hell of a long process.”

Mr Hulm said it was worth the time it took to smoke the meats because it added a special touch to the Christmas dinner table.

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