Everyone loves a juicy, succulent ham. But did you know the majority of ham and bacon sold in Australia is made from imported pork?To be sure you’re buyingAustralian ham and bacon, look for the distinctive Australian Pork logo or buy a bone-in 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 adiamond pattern.
- Place ham scored side up in a large baking pan and brush over glaze.
- Place into a preheated oven orhooded BBQ at 180°C for 20 minutes per kg, basting occasionally, until ham is brown and warmed through.
See Also
Glazed HamStoring 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 is 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.
