Dinner Ladies
Start Shopping
  • Home
  • Full Menu
    • Browse all
    • Monthly Menu
    • Favourites
  • Categories
    • Poultry
    • Beef & Veal
    • Lamb
    • Pork
    • Seafood
    • Vegetarian
    • Side dishes
  • Sort By
    • Vegetarian
    • Plant-based
    • Allergens
    • Kids
    • Low Carb
    • Under 500 cals
    • Dinners for 1
    • Dinners for 2
    • Dinners for 3+
    • Some Prep
    • No Prep
    • Microwavable
    • Complete Meals for 1
  • Gift Vouchers
  • Our Service
  • Why Frozen?
  • Delivery Info
  • More...
    • About Us
    • Contact
    • Log In
    • My Account
    • FAQ
    • Press
    • Community
    • Blog
    • Subscribe
    • Terms

12. Bangalow half Ham

Back to Home

HERE'S HOW WE MAKE IT

Our friendly butchers at Lucas Meats have always been known (and awarded!) for their fine Christmas hams but, as anyone who ordered one of our hams before knows, these are even more special, combining the Lucas piggy know-how with the fine flavour of Bangalow sweet pork. 

These are half hams, either from the hock or butt end. Both equally good!!

INGREDIENTS

Pork 97%, salt, mineral salts, sodium erythorbate, sodium nitrite, water, naturally smoked.

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALL (5KG HALF HAM)
ENERGY20,350kj
PROTEIN865g
FAT TOTAL130g
- SATURATED50g
CARBS50g
- SUGARS40g
SODIUM55,500mg

SIZES

Small:
A 5 kg half ham - enough for 10-15, with leftovers.

GOES WITH

Serve warm or cold, with the cherry and cinnamon glaze or cold, alongside your Christmas turkey and for happy days to come in sandwiches, frittatas, straight-up with leftover beetroot and cranberry relish. Ahhh, summer…

PREP, COOK AND SERVE

Fresh product, not suitable for freezing. This product must be kept refrigerated. 

To glaze your ham, first cut along around the bottom of the leg in a neat line and following from the bottom to the top, slide a long sharp knife between the skin and the fat. Keep going around the top of the ham and down the other side and you should have a neat skin that lifts off easily. Slide your fingers between the fat and the skin then pull the skin off in one piece, leaving the fat. Cut parallel lines about 3 cm apart into the fat, turn the ham 45 degrees and do the same again, creating a diamond pattern. Paint the ham with the glaze and bake in a preheated 160C oven for about 1hour to 1hour 15 min, basting with extra glaze every 15 minutes

  • Faq
  • Press
  • Blog
  • Your Account
  • Terms
  • Subscribe
  • Community
  • Contact
Dinner Ladies Logo
  • Follow Us
  • Facebook
  • Instagram
  • YouTube