Grandmother's Ham (whole deboned ham)

Our extremely popular Grandmother's Ham is a fully boned (ie no bone) leg which is hand-trimmed and tied with the skin left over, then naturally wood-smoked over German beech. Sulphite free. Our half size Grandmother's hams are approximately 2.2 to 3kg.

Australian made using Australian pork.

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

Cry-o-vac sealed and ready to re-heat. Also excellent served cold.

Gluten free.

For an additional $10, we are able to slice your ham and provide it in a presentation box. Please provide details of the thickness (thin, medium or thick) in the comments at checkout. If no details are provided, we shall slice your ham with medium thickness.

Each ham varies in weight, with a random weight range between 2.0-3kg. As this is a weighed item, the final costing will vary slightly. 

Pair your ham with some mustard and chutney 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 150g-200g per person. If served as part of a buffet, quantities don't need to be as generous.

The main image is a Grandmother's ham which has not been glazed whereas the alternate image shows the Grandmother's ham which has been glazed and decorated by our in-house kitchen team. 


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.