We’re open all year round!
550 Tullymorgan Road Lawrence NSW 2460

Click here to find other great recipes for our pork – Recipes

Secret to Great  Crackling…..


Step 1
Take the wrapping off the pork and leave it in the fridge for a day or two to dry out the skin.
Step 2
Take it our of the fridge and let it come to room temperature for about an hour, which will help it cook evenly.
Step 3
Pre-heat your oven to 230 deg C for at least 20 minutes so it’s nice and hot. Rub the skin with olive oil and salt. Plenty of oil and plenty of salt!!
Step 4
Pop the pork into the oven and let it cook at that high temperature for 20-30 minutes, until the crackling starts to form, then turn the temperature down to 165 to 175 deg C and keep cooking.
Step 5
Cook it until it gets to an internal temperature of 68 to 72 deg C and then let it rest.
If the skin hasn’t crackled you can put the pork under the griller, but be careful as it’ll crackle up very quickly!

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.

How to Cook a Pork Steak

For 2cm thick steaks use our 6-2-2 method:

  1. Simply take a 2cm pork steak (try the sirloin, scotch fillet, porterhouse or medallion).
  2. Preheat a pan, griddle pan or BBQ plate just like you would for any other steak
  3. Cook it on one side without turning for 6 minutes.
  4. Turn it over once and allow it to cook for 2 more minutes. This method will cook the steak to just white.  If you prefer a little bit of pink just reduce the cooking time. If your steak is thicker than 2cm, adjust the cooking time on the second side.
  5. Take the steak straight out of the pan without flipping over and place on a plate to rest for two minutes. That allows the juices to settle and it will be lovely and tender.
  6. That’s how simple it is: 6 minutes on one side, 2 minutes on the other and 2 minutes to rest = the 10 minute pork steak!