Look for Aussie pork label
How to make the best ham
WHAT’S Christmas without a juicy and flavoursome Australian ham on the table?
Nearly 80 per cent of ham and bacon sold in Australia is made from imported pork so, to be sure you’re buying Australian ham and bacon, look for the distinctive Australian Pork logo or buy a bone-in ham (only boneless product can be imported) this Christmas.
Glazing your ham:
Prepare your favourite glazerecipe.
Visit www.pork.com.au for some ideas.
Remove rind and use a sharp knife to score ham in a diamond pattern, then place ham scored side up in a large baking pan and brush over glaze.
Put in a pre-heated oven or hooded barbecue at 180°C for 20 minutes per kg, basting occasionally, until ham is brown and warmed through.
Cutting a whole cold leg ham:
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.
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.
3. Run your knife lengthways along the bone to remove slices. Continue to slice towards the hock.
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.
Storing your ham:
To keep your ham fresh, fold rind back over exposed surface.
Prepare a ham bag, cotton pillowcase or tea towel by soaking it in 4 cups of water and 2 tablespoons of vinegar and then wringing it out.
Place the ham in the bag or pillowcase or cover it with the tea towel and store in coolest part of fridge.
Resoak the cloth in solution every few days or when it dries out.
HAM IT UP: Learn all the tricks to a great Christmas ham.