How to Carve a Xmas Ham

GLAZING YOUR HAM

• Prepare your favourite glaze recipe, or try one of our recipes here.
• Remove rind and use a sharp knife to score ham in a diamond pattern.
• Place ham scored side up in a large baking pan and brush over glaze.
• Place into a preheated oven or hooded BBQ at 180°C for 20 minutes per kg, basting occasionally, until ham is brown and warmed through.

STORING YOUR HAM

• Soak a Ham Bag, pillowcase or tea towel in 4 cups of water and 2 tablespoons of vinegar.
• Wring out excess water and place ham in the Ham Bag, pillowcase or wrap in tea towel. Store in coolest part of fridge.
• Re-soak bag in solution every few days or when Ham Bag dries out.

HOW TO CHOOSE YOUR CHRISTMAS HAM:

Tips from Fleischmeister and master butcher, Horst Schurger:

• Look for a natural meaty texture: avoid the wet or rubbery.
• Choose a ham with a good smoky flavour. Ask to taste it.
• Look for smooth, even skin and even colouring. If the knuckle is sunken, it’s overcooked. If the rind if buckled or uneven, it’s a sign of dryness.
• Hams 10-12kg are most likely to have the best flavour and texture due to age of the pig.
• For the best results, opt for fresh Australian pork rather than hams made in Australia from frozen imported meat.