Free Range Bone-In Leg Ham – Ready To Glaze

Free Range

Gluten Free

Description

WA Award-Winning Free Range Bone-In Leg Ham – Ready To Glaze, Traditionally smoked. Locally sourced. A Christmas essential. Our award-winning Bone-In Leg Ham – Ready To Glaze is a festive favourite and best-seller, made using premium Berkshire pork from a private free-range farm in the Wheatbelt region near Kellerberrin, 200km east of Perth.

Naturally smoked and handcrafted in-house, this ham delivers the rich, traditional flavour that makes it a true Christmas staple. Ready to Glaze means your ham comes fully cooked and pre-scored, allowing you to simply apply your favourite glaze and finish it in the oven for a beautiful caramelised finish. It’s the perfect combination of convenience and celebration. Available in a range of sizes to suit every table:

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 feeding a few or a crowd, this ham is ready to take centre stage. Proudly local. Naturally delicious. Only at P. Princi Butchers.

Price

$152.00

Sale Sold out

Weight

Half: 4kg Whole: 8kg

Quantity

Optional Add - Ons

Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper

$15.00

Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper

$15.00

Gluten-free Traditional Gravy

$20.00

Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices

$15.00

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Cooking Guide

Bone-In Leg Ham (Pre-Scored): Glazing & Cooking Guide

Glazing & Cooking Guide | Serves 6–10 | Prep: 5 min | Cook: 50–60 min

01 Preheat the Oven or BBQ 02 Glaze the Ham 03 Bake the Ham 04 Rest & Serve 05 Store for Freshness

Set your oven or barbecue (lid closed) to 160°C. Place a roasting pan lined with baking paper or foil for easy cleanup.

Brush your chosen glaze generously over the pre-scored fat, ensuring it seeps into the cuts for maximum flavour.

Cook in the preheated oven or BBQ for 30 minutes. Remove and brush with another layer of glaze, then return to cook for a further 20–30 minutes until the glaze is golden and caramelised.

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 2 cups water + 1 tbsp vinegar. Rinse and re-soak every 3 days, keeping the ham in the fridge ≤ 4°C. Slice only what you need to maintain freshness for up to 3 weeks.