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. 
Pork 97%, salt, mineral salts, sodium erythorbate, sodium nitrite, water, naturally smoked.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 SMALL (5kg HALF HAM)
ENERGY20,350kj
PROTEIN865g
FAT TOTAL130g
- SATURATED50g
CARBS50g
- SUGARS40g
SODIUM55,500mg
Small:
A 5 kg half ham - enough for 10-15, with leftovers.
Serve warm, with the pineapple 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…

Fresh product. Not suitable for freezing.

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. Stick a clove in each diamond, paint the ham with the glaze - being careful not to dislodge the cloves - and bake in a preheated 160C oven for about an hour, basting with extra glaze every 15 minutes.