Free Range Half Leg Ham

Description

Free Range Half Leg Ham is a proper, traditionally smoked ham — hand-selected, slow-smoked in small batches, and sourced from free range Australian pork. Available year-round with a few days' notice, it's the kind of ham that turns any meal into an occasion, whether it's Christmas lunch, a Sunday roast, or sandwiches for the week ahead.

Each half leg is available as either the leg end or the chump end. The leg end is leaner with a classic shape that slices neatly into round, even cuts — perfect for sandwiches and grazing boards. The chump end carries a little more marbling and gives you richer, more flavourful slices that hold together beautifully on the plate.

Because these hams are smoked the traditional way and never rushed, the flavour runs deep. There's a proper smoky sweetness to the meat, a firm but tender texture, and a natural colour that comes from the smoke, not from anything added. It's the kind of ham that needs nothing more than a sharp knife and a good mustard — though a glaze of honey and cloves never hurts.

We smoke in small batches throughout the year, so the quality stays consistent whether you're ordering in July or December. Just give us a few days' notice, and we'll have your half leg trimmed and ready.

Quick Facts

• Type/Cut: Half leg ham, bone-in, traditionally smoked
• Key features: Free range Australian pork, hand-selected, small-batch smoked, available year-round
• Best for: Christmas lunch, Sunday roasts, sandwiches, grazing boards, glazing and baking
• Flavour/texture: Firm and tender with a proper smoky sweetness — slices clean and holds together
• Prep notes: Ready to eat cold or warm; glaze and bake for a sticky, caramelised finish

Why You'll Love It

• Free range Australian pork, traditionally smoked in small batches — no shortcuts, no liquid smoke
• Available year-round with a few days' notice — Christmas ham whenever you want it
• Choose leg end for lean, neat sandwich slices or chump end for extra richness and marbling
• A half leg feeds a crowd without overwhelming the fridge — generous enough for a gathering, manageable for a family
• Ready to eat as-is, or glaze and bake for a sticky, caramelised centrepiece that fills the house with that ham smell

Cooking Tips

• If serving warm, wrap in foil and heat gently at 150°C — about 20 minutes per kilo, just until warmed through
• For a glazed ham, score the fat in a diamond pattern, stud with cloves, and brush with a mix of honey, brown sugar and mustard before a final blast of heat
• Let the ham rest for 15 to 20 minutes after baking — it slices cleaner and the juices settle back into the meat
• Slice thinly across the grain for sandwiches — the ham is firm enough to hold together in paper-thin cuts
• Keep the bone after carving — it's gold for soups, stocks and a proper pea and ham soup
• Store wrapped in a clean tea towel inside a ham bag in the fridge — it'll keep for days and stay moist

Serving Ideas

• Glazed and baked as a centrepiece with roast potatoes, steamed greens and all the trimmings
• Thick slices on crusty sourdough with butter, mustard and a handful of rocket for a lunch that beats anything from the deli
• Add Free Range Half Leg Ham to your next order — give us a few days' notice, and we'll have it ready.