Ham Carving

Everyone loves a juicy, succulent ham to enjoy with the family.  But did you know that over 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.

What size ham should you choose?

Bone-in ham	200-250g per person	6 people = 1.5 - 1.6kg ham
Bonless ham	150-200g per person	6 people = 1.2 - 1.3kg ham

Glazing your ham

• Prepare your favourite glaze recipe, or try our Raspberry glaze
• Remove rind and use a sharp knife to score ham in a diamond pattern
• Next, place ham scored side up in a large baking pan and brush over glaze
• Finally, place into a pre-heated oven or lidded BBQ at 180°C for 20 minutes per kg, basting occasionally, until ham is brown and warmed through.

How to cut a whole leg ham

Step 1

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.

Step 2

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.

Step 3

Run your knife lengthways along the bone to remove slices. Continue to slice towards the hock.

Step 4

Continue slicing down to the bone, working your way around the ham. When you've reached about a third of the way up, you can remove the bone by making a few short cuts at the joint.

Step 5

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.