Free Range Bone-In Leg Ham
Free Range Bone-In Leg Ham

Free Range Bone-In Leg Ham

Free Range Bone-In Leg Ham

Free Range
Gluten Free
Description

WA Award-Winning Free Range Bone-In Leg Hams, Traditionally smoked. Locally sourced. Authentically P. Princi. A best-seller year after year, our bone-in leg ham is a true Christmas staple for families across Western Australia. Crafted from premium Berkshire pork, it’s sourced from a private free-range farm in the Wheatbelt region near Kellerberrin, just 200km east of Perth.

Naturally smoked and prepared in-house using traditional methods, each ham delivers rich, nostalgic flavour and exceptional quality in every slice. Perfect for festive celebrations or long summer lunches, our hams are available whole or as a half ham, with sizes to suit any gathering:

HALF HAM (4–6kg) – Feeds up to 9 people

SMALL (7–9kg) – Feeds under 10 people

MEDIUM (9–11kg) – Feeds 10 to 20 people

LARGE (11kg +) – Feeds 20+ people

Whether you're hosting loved ones or planning for leftovers, there's a size to suit every celebration. Proudly local. Naturally delicious. Available exclusively at P. Princi Butchers.

Price
$140.00
$140.00
Sale Sold out
Weight
Quantity
Optional Add - Ons
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
$15.00
$15.00
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
$15.00
$15.00
Gluten-free Traditional Gravy
Gluten-free Traditional Gravy
$20.00
$20.00
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
$15.00
$15.00
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Cooking Guide

How To Cook: Bone-In Ham

Preparation & Cooking Guide | Serves 6–10 | Prep: 10 min | Cook: 50–60 min

  • 01 Remove the Skin
  • 02 Remove the Skin
  • 03 Score the Fat
  • 04 Apply the Glaze
  • 05 Cook the Ham
  • 06 Rest & Serve
  • 07 Storage Tip
01 Remove the Skin 02 Remove the Skin 03 Score the Fat 04 Apply the Glaze 05 Cook the Ham 06 Rest & Serve 07 Storage Tip

Place your bone-in ham on a clean cutting board. Using a sharp knife, make a shallow cut around the shank (narrow end) and carefully peel away the skin, keeping as much fat intact as possible.

Place your bone-in ham on a clean cutting board. Using a sharp knife, make a shallow cut around the shank (narrow end) and carefully peel away the skin, keeping as much fat intact as possible.

Lightly score the fat layer in a criss-cross (diamond) pattern, about 5 mm deep. This helps the glaze penetrate and ensures beautiful caramelisation.

Brush your preferred glaze generously over the scored fat, making sure it fills the cuts for maximum flavour.

Preheat oven or BBQ to 160°C (fan-forced). Place ham in a roasting pan or on the BBQ with the lid closed. Bake for 30 minutes, brush with another layer of glaze, and continue cooking for 20–30 minutes until golden and sticky. Optional: baste occasionally for a glossy finish.

Allow the ham to rest for 10–15 minutes before slicing. Serve warm or at room temperature with your favourite sides.

Store in a damp ham bag made by soaking in 2 cups water + 1 tbsp vinegar. Rinse and re-soak every 3 days. Keep in the fridge ≤ 4°C and only slice what you need to maintain freshness up to 3 weeks.