Leftover Christmas Ham Recipes
17 December 2020
Choosing the Perfect Ham
If it's important to you to support Australian famers, make sure your ham is made from Australian pork. Or, just choose a Scottsdale Pork ham - you can be sure you'll be buying products made from pork raised under some of the highest welfare, safety and environmental standards in the world!
Here's a few other points to consider:
- How many people are you hosting? Scottsdale Pork ham comes as either a whole or half bone-in leg ham. If you're hosting a very small gathering, consider a Scottsdale Pork Mini Leg Ham.
- Boneless or bone-in? A bone-in ham will have better texture and flavour, and you can be assured it's Australian - Due to our strict biosecurity laws in Australia, bone-in hams are not allowed to be imported. However, a boneless ham is easier to carve.
Cooking your Christmas Ham
Look through some of our favourite Christmas Ham recipes in the 'Recipes' tab, or if you're just after the basics, here are our tips:
- Prepare a glaze recipe, here are some of our favourites
- Remove rind and use a sharp knife to score ham.
- Place ham scored side up in a large baking pan and brush over glaze.
- Place into a preheated oven or hooded BBQ at 180°C for 20 minutes per kg, basting occasionally, until ham is brown and warmed through.
Click here for a video tutorial for a Traditional Glazed Christmas Ham.
Carving and Storing your 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. (NOTE: if you are cooking and glazing your ham, this step should be done before cooking and glazing.)
Step 3
Run your knife length-ways along the bone to remove slices. Continue to slice towards the hock.
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.
Instructions and diagrams courtesy of Australia Pork.
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.
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.
