Free Range Whole Leg Ham

Description

The Free Range Whole Leg Ham is the showpiece your Christmas table deserves. Each leg is hand-selected throughout the year by our butchers, who assess texture, shape, and fat coverage to pick only the finest hams. The result is a product that looks as impressive as it tastes, with a rich, balanced flavour built through traditional smoking methods.

Every ham comes from free-range Australian pigs raised in natural, low-stress environments. This commitment to ethical sourcing does more than support animal welfare — it produces meat with better marbling, a cleaner flavour, and a texture that holds beautifully through the smoking and glazing process. The hams are processed in small batches by a traditional meat smoker, which gives precise control over time, temperature, and smoke intensity.

This ham is ready to glaze, slice, and serve. The traditional smoking has already done the heavy lifting on flavour, so your job is simply to dress it up with your preferred glaze and present it centre-table. It carves cleanly and delivers consistent quality from the first slice through to the bone.

Whether you are feeding a large family gathering or hosting Christmas lunch for the extended clan, a whole leg ham makes a statement that a smaller cut cannot match. It also keeps well for days after the main event, providing sandwiches, salads, and snacks well into Boxing Day and beyond.

Quick Facts

• Type/Cut: Whole leg ham, bone-in, traditionally smoked
• Key features: Free-range Australian pork, hand-selected, small-batch smoking, fully cooked and ready to glaze
• Best for: Christmas lunch, large gatherings, extended holiday feasting
• Flavour/texture: Rich smoky depth with clean pork sweetness, firm yet tender slice
• Prep notes: Glaze and bake before serving; slice cold or at room temperature

Why You'll Love It

• Hand-selected for quality and size, so every leg meets a consistent standard
• Traditionally smoked in small batches by an expert smoker for authentic depth of flavour
• Free-range sourcing means better marbling, cleaner taste, and ethical peace of mind
• A whole leg feeds a crowd and keeps on giving for days of leftover meals
• Carves beautifully and presents as a genuine centrepiece on any festive spread

Cooking Tips

• Score the skin in a diamond pattern before glazing to help the glaze penetrate and create a decorative finish
• Warm in a low oven at 150°C for roughly 10 minutes per half kilo, glazing in the final 20 minutes
• Let the ham rest for 15 minutes after glazing before carving to keep the slices intact
• Use a sharp, long-bladed carving knife and slice thinly against the grain
• Save the bone after carving — it makes an outstanding base for split pea or ham and lentil soup
• Store leftover slices wrapped in a damp tea towel inside the fridge to keep them moist

Serving Ideas

• Slice thick and serve with a spiced peach or apricot glaze alongside roasted root vegetables
• Layer thin slices on fresh sourdough with sharp cheddar, pickles, and a smear of wholegrain mustard
• Dice leftovers into a creamy pasta bake or scatter through a breakfast frittata
• Add Free Range Whole Leg Ham to your next order for a Christmas centrepiece that combines traditional craft with free-range quality.