Ham Carving

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.

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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 diamond pattern
• Place ham scored side up in a large baking pan and brush over glaze
• Place into a pre-heated oven or hooded BBQ at 180°C for 20 minutes per kg, basting occasionally, until ham is brown and warmed through.

More ham recipes.

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.

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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.

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Step 3

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

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Step 4

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.

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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.

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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.