Natural Christmas Ham Whole 4Kg

Description

Natural Christmas Ham

It’s the leg ham with the bone removed. It is wood smoked with the rind on so perfect for glazing. Applying the best pork cuts from the leg, hand sewn with rind on and wood smoked. Lightly brined for natural texture and flavour.

Uncle’s Natural range replaces all commonly used chemical ingredients with nature. Free from any chemical nitrates and made using only the cleanest ingredients; certified free-range Australian pork, sea salt, pepper, parsley, rosemary, honey, tapioca, carrot, celery & real wood smoke. You’ll recognise Uncle’s Natural products products by the distinct green colour of the packaging. If you want something completely free from any ‘E’ numbers, this option is for you.

NO NASTIES: Free from: chemical preservatives, sodium (250), artificial colours, weight gaining thickeners, silly stabilisers, emulsifiers, flavour enhancers, E numbers, liquid smoke, etc.

CERTIFIED AUSTRALIAN FREE RANGE PORK: farmed traditionally and raised stress free with the freedom to forage.

Feeds: 5-8 people (expect leftovers)

Weight: 3.5-4kg (weights will vary)

30+ days shelf life, keep refrigerated, consume within 5 days of opening.

Glaze recipe

Choose a ham and pair with an Uncle’s Ham Glaze. For optimum glazing experience, Uncle’s recommends picking a ham with rind on.

1. Peelback the rind gently ensuring the fatty layer stays intact. If your Ham does not have rind, simply skip straight to step 3.
2. Diamond score the fatty layer and decorate as you please – cloves, juniper berry, oranges, etc.
3. Prepare your glaze, there are many recipes out there. This year we are recommend simply using the Bippi Hot Honey.
4. Pour a generous amount of glaze all over the ham. Reserve some to pour during the cook and a little bit at the end.
5. Preheat oven to 200 degrees and bake. Allow approx 30min per kg of meat.
6. Centrepiece time – show it off! drizzle with remaining hot honey.
7. For ultimate effect, carve in front of the salivating Christmas audience.