Naturally Cured Bone-In Leg Ham – Ready To Glaze

Naturally Cured

Gluten Free

Description

Traditionally smoked. Locally raised. A true Christmas centrepiece. Our naturally cured, bone-in Berkshire hams are a seasonal favourite and consistent best-seller, crafted using premium Berkshire pork from a private free-range farm in the Wheatbelt region near Kellerberrin, 200km east of Perth.

Naturally smoked and prepared in-house using time-honoured techniques, these hams are rich in flavour, perfectly tender, and a true reflection of WA quality. Each ham comes fully cooked and pre-scored, making it ready to glaze with your choice of finish – simply add your glaze and roast for a golden, caramelised result. It’s the perfect blend of tradition and convenience. Available in a range of sizes to suit every celebration:

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 a festive lunch or planning for holiday leftovers, this ham is ready to impress.

Price

$192.00

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

Pre-Scored & Pre-Glazed Ham: Heating Guide

Serves 6–10 | Prep: 5 min | Cook: 50–60 min

01 Prepare the Ham 02 Optional Extra Glaze 03 Heat 04 Rest & Serve 05 Store

Place the pre-scored, pre-glazed ham in a roasting pan lined with foil or baking paper. No need to remove skin or score further.

If desired, brush additional glaze of your choice over the scored fat to enhance flavour.

Preheat your oven or BBQ to 160°C. Bake the ham for 30 minutes, then brush with more glaze and continue cooking for 20–30 minutes until the glaze is golden and sticky.

Remove the ham and rest for 10–15 minutes before slicing. Serve warm or at room temperature.

To store, use a ham bag: mix 2 cups water + 1 tbsp vinegar, soak the bag, place the ham inside, and store ≤4°C. Re-soak every 2–3 days and slice only what you need.