Mmmm ! Bone-In Gammon Ham

The classic festive centrepiece! Our Traditional Bone-In Gammon Ham is expertly cured and fully cooked — tender, juicy and full of flavour. The bone adds extra depth and makes for a stunning presentation on the table.

Glaze it with honey, mustard or pineapple, bake until sticky and golden, and gather your people for a feast to remember. Leftovers make brilliant sandwiches, fried rice and soups.

The product is fully cooked — simply glaze and heat through.

Weight: 3.5–4kg

Step-by-Step Baking Instructions

1. Preheat your oven: Set the temperature to 160°C (320°F).
2. Prep the ham: Remove the plastic wrapper. For a traditional presentation, peel off the top layer of skin (rind), leaving the layer of fat intact. Lightly score the fat in a 1cm diamond pattern.
3. Set up the pan: Place the ham fat-side up on a rack in a deep roasting pan. Pour 1 cup of water (or apple juice/cider) into the tray to create steam and keep it juicy.
4. Bake: Brush with your favourite glaze. Bake for roughly 30–35 minutes per kilogram, basting or re-glazing every 15–20 minutes to build a sticky lacquer.
5. Rest: Once the internal temperature reaches 57–60°C (135–140°F), remove and rest for 15–20 minutes before carving.