Free Range Gluten-Free Marmalade & Maple Glazed

Free Range

Gluten Free

Description

Our Gluten-Free Marmalade & Maple Glazed Ham is a festive showstopper, combining traditional flavour with a modern twist. Made using premium Berkshire pork from a private free-range farm in the Wheatbelt region near Kellerberrin, 200km east of Perth, each ham is generously coated in a handcrafted glaze made in-store by our chef.

The glaze blends sweet Australian marmalade with rich maple syrup, creating the perfect balance of citrus brightness and caramelised depth. Naturally gluten-free and full of flavour, this ham is ready to serve and guaranteed to impress, a stress-free, flavour-packed option for your Christmas table. 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

Price

$180.00

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

Preglazed Ham: Preparation & Heating Guide

Preparation & Heating Guide | Serves 6–10 | Prep: 5 min | Cook: 50–60 min

01 Preheat Oven or BBQ 02 Score the Shank 03 Remove the Skin 04 Score the Fat 05 Apply the Glaze 06 Bake the Ham 07 Rest & Serve 08 Store for Freshness

Set your oven or barbecue to 160°C (fan-forced). Line a roasting dish with baking paper or foil for easy cleanup.

Cut through the skin around the shank end, leaving the skin on.

Gently peel away the skin, keeping the fat layer intact.

Lightly score the fat in a 5mm criss-cross pattern to help glaze penetration and crisping.

Brush your chosen glaze generously over the scored fat.

Place in the preheated oven or BBQ (lid closed) for 30 minutes. Remove and brush with a second layer of glaze, then return to cook for another 20–30 minutes until golden and caramelised.

Allow the ham to rest for a few minutes before slicing. Serve warm or at room temperature.

Place in a damp ham bag (soaked in 2 cups water + 1 tbsp vinegar), re-soaking every 3 days. Keep refrigerated at ≤ 4°C. Slice only what you need to maintain freshness for up to 3 weeks.