Everyone loves a juicy, succulent ham. But did you know
that around 65 - 70% of ham and bacon sold in Australia is made
from imported pork? To be sure you're
buying Australian 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 our
Spiced Honey and Orange Glaze.
• Remove rind and use a sharp knife to score ham in a
• Place ham scored side up in a large baking pan and brush
• Place into a pre-heated oven or hooded BBQ at 180°C
for 20 minutes per kg, basting occasionally, until ham is brown and
More ham recipes.
How to cut a whole leg ham
Place ham skin side up. Then run a small sharp knife under the
rind around the bottom (opposite end to hock) and each side of the
ham to about halfway up. Peel the rind back.
Run the tip of the knife around the bone, on the underside of
the ham. Begin to slice on a slight angle down to the bone.
Run your knife lengthways along the bone to remove slices.
Continue to slice towards the hock.
Continue slicing down to the bone, working your way around the
ham until you reach about a third of the way up. Remove the bone by
making a few short cuts at the joint.
To keep your ham fresh, fold rind back over exposed surface,
place in a Ham Bag, pillowcase or wrap in a tea
towel and store in the fridge.
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.