Ham Carving

Christmas Recipes
Preparation Time
Cooking Time 20 minutes (per kg)
Serves 6
Cooking Method: Oven

Whole leg 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 Spiced Honey and Orange 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 hooded 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

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. 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.
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.