Naturally Cured Gluten-Free Marmalade & Maple Glazed

Naturally Cured

Gluten Free

Description

Marmalade & Maple Glazed WA Award–Winning Berkshire Hams (Naturally Cured) – Bone-In, Traditionally smoked. Locally raised. Glazed to perfection. Our Marmalade & Maple Glazed, naturally cured, bone-in Berkshire hams are a festive favourite, made using premium Berkshire pork from a private free-range farm in the Wheatbelt region near Kellerberrin, 200km east of Perth.

Each ham is cooked with the skin on and traditionally smoked in-house, then finished with our house-made glaze, a vibrant blend of sweet Australian marmalade and rich maple syrup, crafted fresh by our in-store chef. This signature glaze delivers a perfect balance of citrus and caramelised flavour, complementing the natural richness of the pork and creating an effortless centrepiece for your Christmas feast. 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.

Naturally gluten-free and packed with festive flavour, this is the ham your holiday table deserves. Proudly local. Naturally delicious. Only at P. Princi Butchers.

Price

$208.00

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 Instructions

01 Preheat the Oven or BBQ 02 Prepare the Ham 03 Cooking Time 04 Finishing Touch

Set your oven or barbecue to 160°C (fan-forced).

Score the Shank - Using a sharp knife, cut through the skin around the shank end, but leave the skin on for now.
Remove the Skin - Gently peel away the skin by sliding your thumb between the skin and the fat layer beneath.
Score the Fat - Using a sharp knife, score the exposed fat in a criss-cross pattern, about 5mm deep. This helps the glaze penetrate and crisp the surface.
Apply the Glaze - Generously brush your chosen glaze over the scored fat.

Initial Bake - Place the ham in a roasting dish or on a BBQ with the lid down, and bake for 30 minutes.
Reapply Glaze - Brush on another layer of glaze, then continue baking for an additional 20–30 minutes, or until golden and caramelised.

Rest Before Serving: Allow the ham to cool slightly for a few minutes before slicing and serving.