Available in December, while limited stocks last.
Gluten Free. Barossa Fine Foods whole and half hams on the bone are created using their 30 year old recipe. Awarded best ham on the bone in Australia 2017/18 by the Australian Pork Industry. Naturally double smoked with sustainably sourced wood chips.
Cry-o-vac sealed for freshness. Ready to cut & serve.
For an additional $50 (for a full ham) or $35 (for a half ham), 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.
Each ham varies in weight. Half hams vary between 5-6kg and whole hams vary between 8.5-11kg. As this is a weighed item, the final costing will vary slightly. We will try our best to match the size of your order to the size roasts we receive from Barossa Fine Foods, but cannot guarantee an exact match.
If you are purchasing a half ham, please let us know in the notes on the order (at checkout) if you prefer the shank or butt half. If you don't advise us which end you prefer, we will simply match the size of your ham as close to your order as possible.
The shank end sports that classic ham profile, so it's a good choice for a picture-perfect table. The meat tends to be fattier and it has one long bone, which makes carving easier. While the shank looks pretty as a picture, the butt end (the top half of the ham) is leaner and offers a little extra meat.
Pair your ham with some mustard and chutney or Rosalie Gourmet's spiced orange marmalade ham 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 350-400g per person of ham (with the bone in) or 150-200g (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.
