Carving the Christmas Ham

STORAGE - STORE BELOW 4°C.

Leave in the vacuum packed bag until required. After glazing or serving, cover loosely with tin foil or a clean damp tea towel or ham bag. Change the tea towel or bag daily. Store in the coolest part of your refrigerator after serving. Place above raw products. Consume within 2 weeks of opening.
NOTE - Do not wrap firmly. Allow room for circulation.

COOKING INSTRUCTIONS - HOT GLAZED HAM

Pre heat oven to 160°C. Remove the skin and, if necessary, trim the fat. Weigh the ham and calculate cooking time. Allow 10 minutes per 500g. Score the surface by making diagonal cuts approximately 3mm deep. Cover with a glaze (see recipes) and place on a rack in a large roasting pan. Cook for calculated time. Brush with glaze during cooking.

Celtic Glaze – Mix 1 cup of chunky marmalade with 2 tablespoons of whiskey or port
Maple Glaze – Mix 1 cup of maple syrup with 1/4 cup mustard  

For more serving suggestions click here or visit NZ Pork

CARVING INSTRUCTIONS

Hellers Cooked Ham on the Bone whole and half

STEP 1 - Place the ham on a cutting board or ham stand. Remove a wedge at the top

STEP 2 - Cut thin slices to the bone – moving outwards from the ham hock.

STEP 3 - Continue carving aling the same surface area carving around the bone

STEP 4 - Remove final piece from the bone and continue to carve on the same surface.

CARVING INSTRUCTIONS

Semi Boneless Hams, Easy Carve Leg Ham, Midi Champagne Leg Ham, Shoulder Ham 

STEP 1 - Carve an end slice off the ham to make carving easier.

STEP 2 - Cut the ham straight down not across.

STEP 3 -  Even slices are best at 3–5mm thick. Once the hock bone has been reached, cut around the bone to allow maximum slices to be taken.