Our Chemical Nitrite free hams are free-range made using Certified Free Range Pork from Gooralie. They are naturally cured and naturally double wood-smoked for a delicious flavoured ham.
Certified free range nitrite free and chemical free.
Our nitrite free hams have a rosy pink colour, whereas many nitrite free hams are dull and washed out. A nice smooth wood-smoked flavour and a subtle sweet hint of maple.
Cry-o-vac sealed for freshness. Ready to cut & serve.
For an additional fee of $30, our in-house kitchen team is able to glaze, decorate & bake your ham. Please add baking/glazing as a separate item if you would like this for your ham.
Gluten free.
Each ham varies in weight. Ham off the bone is available as a whole piece which is approximately 4kg in weight or as a portion (approx 1.5kg). As this is a weighed item, the final costing will vary slightly.
Pair your ham with some mustard and chutney or Rosalie Gourmet's marmalade glaze to make the meal complete.
If you aren't sure what size ham to order, please call our team on 07 3876 6222 and we will try our best to help you.
As a guide, with ham, allow for 150-200g per person of ham off the bone. If served as part of a buffet, ham portion sizes don't need to be as generous.
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Ham / Glazed Ham (pre-cooked) – Reheating Instructions
All of our hams are pre-cooked and may be eaten chilled or reheated.
To reheat, place the ham in a baking tray with 2 cups of water in the bottom. Loosely cover with foil. Reheat at 160C for 20 minutes per kg. (If you are reheating a half ham on the bone or Grandmother’s ham, place the ham cut-side down in the baking pan and tent with foil.)
If you are glazing your ham, every 20 minutes or so, brush the ham with glaze and baste it with the pan juices.
To finish, remove the foil tent, brush the ham with glaze and pan juices one more time and turn the oven to broil. Brown for about 3-5 minutes until the outside glaze is deliciously caramelised ensuring it doesn’t get too dark.
Before carving your ham, let it rest for 15 minutes to redistribute juices and firm up the meat.
