DescriptionHalf Bone-in leg ham.A whole leg gently brined in special spices and smoked for 8 hours. This is the top of the range ham (only half) to really make a statement on the Christmas table. Same recipe for 30yrs, hand made using old-fashioned time-honoured techniques and wood smoked 6 hours. Uncle’s hams will take you back to a time before you bought products mass manufactured from personality free supermarket fridges.100% Australian Free-Range Pork. Direct from the people that make it.Feeds: 4-6 people (expect leftovers)Weight: 3.5-4kg (Chump or Shank End – Unfortunately no choice of cut)Glaze recipeChoose a ham with the skin on and pair with an Uncle’s Ham Glaze.1. Peel back the skin(rind)gently ensuring the fatty layer stays intact. 2. Diamond score the fatty layer and decorate, juniper berry is in (you can buy them at Deli). 3. Read the Uncle’s Ham Glaze re-heating instructions and pour it over the ham. 4. Preheat oven to 200 degrees and bake. Allow approx 30min per kg of meat. 5.Centrepiece time – show it off! 6. For ultimate effect, carve infront of the salivating Christmas audience.Comes with 30 days shelf life, keep refrigerated, consume within 5 days of opening.
