Traditional Christmas Boneless Leg Ham
Traditional, cooked boneless free-range Christmas Leg Ham. Each Victorian pork leg is brined for 48 hours then smoked over German Beechwood for depth of flavour. Moist, delectable and savoury are just a few ways to describe our hams.
Learn our best technique for glazing your ham.
A Meatsmith glazed ham is prepared by our team of chefs. After being brined and smoked over German Beechwood, the rind is removed and the ham scored. We then burnish the ham with a glaze of brown sugar and port. Cloves are included for you to stud your ham at home, adding festive flair. This process costs an additional $65.
Christmas items are available for home delivery and click & collect from December 16 to 24.
Discover our entire Christmas range and start planning your celebration.