Gooralie Free Range half smoked ham on the bone | Rump end (6kg)

$20.99 per kg

Our Gooralie free range smoked hams are a Christmas favourite in any household.

Smoked for 12 hours by our local, award winning supplier SunValley Fine Foods located in Forest glenn.

A 5kg Christmas ham will feed approx 15 people with left overs.

How to Glaze:

Budd’s Quince Jelly & Mustard Glazed Ham

We get a lot of questions about glazing hams – For those that don’t want to make your own we do sell a small batch pre-made Apple Cider and Dijon Mustard Glaze that works a treat! But it is Christnas and with a little effort you can turn your Ham from Budd’s into a masterpiece. We sell the Quince Jelly and quality Seeded Mustard used in this recipe – We think the glaze is delicious – and hope your family and friends enjoy it as well!

1 CUP (250ML) BEERENBERG QUINCE JELLY
1 CUP (250ML) APPLE JUICE
1/4 CUP (60ML) WHITE BALSAMIC VINEGAR
1/4 CUP NEWMAN’S SEEDED MUSTARD
1/2 TEASPOON SEA SALT FLAKES
8 – 10KG HAM LEG
CLOVES, FOR STUDDING

Preheat oven to 200°C.

Place the jelly, mustard, apple juice, vinegar and salt in a saucepan over high heat and whisk to combine. Bring to the boil and cook for 14–16 minutes or until thickened slightly. Set aside and allow to cool.

Carefully remove the skin from the ham using your fingers. Score the fat of the ham in a diamond pattern with a small, sharp knife. Cover the hock with aluminium foil to prevent it from burning.

Place the ham on a lightly greased wire rack in a baking tray dish, brush with the glaze and stud each diamond with a clove.

Bake for 35-40 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. Serves 8–10.

How to Glaze:

Budd’s Quince Jelly & Mustard Glazed Ham

We get a lot of questions about glazing hams – For those that don’t want to make your own we do sell a small batch pre-made Apple Cider and Dijon Mustard Glaze that works a treat! But it is Christnas and with a little effort you can turn your Ham from Budd’s into a masterpiece. We sell the Quince Jelly and quality Seeded Mustard used in this recipe – We think the glaze is delicious – and hope your family and friends enjoy it as well!

1 CUP (250ML) BEERENBERG QUINCE JELLY
1 CUP (250ML) APPLE JUICE
1/4 CUP (60ML) WHITE BALSAMIC VINEGAR
1/4 CUP NEWMAN’S SEEDED MUSTARD
1/2 TEASPOON SEA SALT FLAKES
8 – 10KG HAM LEG
CLOVES, FOR STUDDING

Preheat oven to 200°C.

Place the jelly, mustard, apple juice, vinegar and salt in a saucepan over high heat and whisk to combine. Bring to the boil and cook for 14–16 minutes or until thickened slightly. Set aside and allow to cool.

Carefully remove the skin from the ham using your fingers. Score the fat of the ham in a diamond pattern with a small, sharp knife. Cover the hock with aluminium foil to prevent it from burning.

Place the ham on a lightly greased wire rack in a baking tray dish, brush with the glaze and stud each diamond with a clove.

Bake for 35-40 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. Serves 8–10.

100% Australian pork, free range pork, locally sourced.