12. Bangalow half Ham
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!!
|SMALL (5KG HALF HAM)|
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