Rare Breed Christmas Leg Ham on the Bone
Our signature, cooked rare breed Christmas ham on the bone. Each rare breed pork leg 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.
While there is a lot to look forward to over the Yuletide season, the pride and joy of many Christmas meals is the ham. Order our famous award-winning rare breed, free range ham on the bone for your Christmas feast at Meatsmith. This is a rare breed pork from local high welfare pig farmers. Brined for 72 hours then lightly smoked in house over Beechwood.
The Christmas ham has its beginnings in pagan traditions in Europe, honouring a Norse god of harvest and fertility associated with boars. Glorious, glazed hams have since become a cornerstone of December celebrations.
We take our hams very seriously here at Meatsmith and believe no festive feast is complete without a baked ham. Utterly celebratory, leg ham on the bone is not only ultra flavourful but also makes for a fantastic option for larger parties.
Glaze for ham on the bone
There are few things that are better than a juicy whole ham, glistening with glaze, aromatic with cloves and savoury with a deep, smoky flavour. For an additional $50, our in-house team of chefs are able to glaze your ham on the bone for your ease on Christmas day. Alternatively, find our house made glaze to prepare your own this Christmas. Our ham glaze is available in a 200g a jar. Made with port, sugar, cinnamon, clove, star anise and allspice it is both warming and celebratory all at once. In order to find the best way to use our ham glaze, find our technique for glazing ham before you start cooking..
How to carve ham on the bone
After glazing the Christmas ham, allow it to cool slightly before carving. Place the ham glazed side up on a chopping board. Choose your sharpest knife then start to cut thin slices of ham from the most thin part of the joint, making sure to avoid the bone. We prefer to only slice what is needed on the day, wrapping the ham up in a ham bag when you are ready to store it.
How to store ham on the bone
There’s no better way to store ham on the bone than in the fridge in our ham bag. Using a ham bag and regularly soaking it in vinegar and water will mean your meat lasts longer and stays fresh.
Discover our entire Christmas range and start planning your celebration.
