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Opening Hours

Monday7:00am - 9:00pm
Tuesday7:00am - 9:00pm
Wednesday7:00am - 9:00pm
Thursday7:00am - 9:00pm
Today7:00am - 9:00pm
Saturday7:00am - 9:00pm
Sunday7:00am - 9:00pm

Which type of ham should I choose? 

WHOLE LEG COOKED-ON-THE-BONE HAM 

With a bone, there is a little more work required in carving, but the meat has more flavour. 

Feeds 12 to 40 people approx 

SEMI-BONELESS HAM (CHAMPAGNE)

An easier to carve ham option. 

Feeds 12 to 40 people approx 

HALF LEG COOKED-ON-THE-BONE HAM

With a bone, there is a little more work required in carving, but the meat has more flavour

Feeds 6 to 12 people approx.

SEMI-BONELESS SHOULDER HAM

Sweeter style meat. 

Feeds 6 to 12 people approx.

THIRD LEG COOKED-ON-THE-BONE HAM 

With a bone, there is a little more work required in carving, but the meat has more flavour. 

Feeds 2 to 10 people approx.

DO I NEED TO COOK A HAM?
  • Ham is already pre-cooked & ready to eat.
  • However, most people enjoy adding a glaze to their ham and putting it back into the oven to caramelise and serve with flair at the Christmas table.

HOW TO GLAZE A HAM

  1. If ham comes with skin, slice into the skin and work it away from the ham by gently pushing your fingers between the skin and the fat. Ensure fat stays intact on the ham. Discard skin.
  2. Gently score the fat in a criss-cross formation and insert a clove at the intersections (optional)
  3. Liberally brush glaze all over ham.
  4. Place ham in centre of oven at 170-180°C for about 60-90 minutes (timing depending on your oven). 
  5. Baste ham with glaze at regular intervals. 6. Once fat is golden and delicious looking, remove the ham from oven and decorate if desired. Can decorate with pineapple rings or squares & glace cherries.
  6. Serve hot, or at room temperature.
GLAZE RECIPES

One

  • 1/4 cup Maple or Golden Syrup
  • 1/2 cup Brown Sugar
  • 1/4 cup Pineapple, Orange or Apple Juice.

Two

  • 1/2 cup Brown Sugar
  • 1/3 cup Maple Syrup
  • 1/3 cup Honey
  • 1 Tablespoon Dijon Mustard

 

HOW TO STORE LEFTOVER HAM

Keep the ham in the fridge covered with a damp tea towel, old pillowcase or ham bag that has been soaked in water or vinegar (and tightly wrung out). The ham bag or pillowcase will need to be changed or washed and dried every three days. Ham will store in the fridge for about 7 days*.


*The time frame provided is to be used as a guideline only. Storage times of Christmas hams will vary.