Glazed Grandmother's Ham (whole piece)

Our extremely popular Grandmother's Ham is a fully boned leg which is hand trimmed and tied with the skin left over, then smoked over German beech. Sulphite free. Our (half size) Grandmother Hams are approximately 2.2 to 3kg.

Our in-house kitchen team glaze the Grandmother's Ham with a mellow whisky & mustard glaze, and stud the ham with cloves. Succulent and sweet, the glazed ham comes presented as a whole piece served ready to eat or reheat and serve.

Awarded a Gold Medal at the Royal Melbourne Show 2014; Awarded best Australian Boneless Ham and best overall Australian Ham at the inaugural Australian Pork Mark Ham Awards for Excellence 2010

Gluten free.

For an additional charge of $10, we are able to slice your ham and provide it in a presentation box. Please leave notes in the comments at checkout to let us know the thickness you'd like your ham sliced to. Where no details are provided, we will slice the ham medium/thick.

Each ham varies in weight, with a random weight range between 2.2-3kg. As this is a weighed item, the final costing will vary slightly. 

For the ultimate in sticky and sweet, order some additional marmalade glaze for drizzling over your ham.

As a guide, with ham, allow for 150g-200g per person. If served as part of a buffet, quantities 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.