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Shiralee

Boneless Leg of Smoked, Low Nitrate Ham

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This quality house-smoked low nitrate Christmas Ham has been boned for easy carving. A glazed, smoked ham is the centrepiece of a Christmas feast and there's nothing better than those leftovers!  This ham comes ready for you to glaze and bake. 

🍴 Serves 6-8, each ham weights approx 2.5kgs

Ingredients:
Pork, salt, brown sugar, sodium nitrate (250), antioxidant (316), mineral salts, sugar.


Preparation:

Step 1 - Defrost your ham overnight in your fridge.
Step 2 - Preheat oven 160C Fan Forced. Make a cut around rind at the widest end of ham so you can insert your fingers under the rind and begin to separate rind from fat layer.
Step 3 - Start to rub your hand across ham between rind and fat, slowly peeling back rind to leave the white fat layer. Keep going until you can remove the rind.
Step 4 - Use the tip of a sharp knife to score fat in 1.5cm slices across top of ham. Pour a 1cm layer of water in the base of a large roasting dish. Place ham on a rack in roasting dish. Spread 1/3 of your glaze over fat layer. 
Step 5 - Roast for 1 hour, brushing with more glaze, twice, during cooking. Increase temperature to 180C, brush with pan juices from bottom of pan (remember to always have a thin layer of water in bottom of pan to make sure any glaze that drips into pan doesn't burn )and cook for about 30 minutes or until golden and caramelized.
Step 6 - Stand for 20 minutes before carving. Brush with any remaining glaze before carving. Taste pan juices, if not too salty serve drizzled over carved ham.
Step 7 - Store any left over ham in the fridge up to 1 week. Ham bags should be soaked in 4 cups water and 2 tablespoons vinegar and wrung out before using

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