Marque Pork Leg Ham Traditional Wood Smoked - Whole (Boneless) min 6.5kg
Our skilled butchers expertly remove the bone, leaving you with nothing but the delightful smoked ham, enriched with the irresistible umami flavours from the beechwood chips. The meat's tenderness and sweet-savory taste make it ideal for carving. It's no surprise this ham has received numerous awards for its exceptional quality.
Inspiration: As the ham is smoked, it is ready to be glazed and prepared for the centrepiece of your table or ready to be sliced for a snack or sandwich. Prepare the ham by scoring the fat in diamond cuts so the glaze can seep in. In a pot, bring to a gentle simmer 1 cup of brown sugar, 2 tbsp Dijon mustard, 1/4 tsp ground cinnamon 1/2 cup mirin, 1/4 tsp ground cloves, 4 cloves garlic (smashed). As soon as it reaches the simmer, lather it on your ham with a pastry brush. Preheat the oven to 160'C and bake in a roasting tray for 1.5 hrs. Basting the ham every 30 mins.
Provenance: For us, the process is simple, one leg, to one ham. We don't use any mixing or tumbling. It is pure porky authentic, whole female leg with our own pickle recipe handed down over the generations. We apply a 3-stage smoke and rest process using the distinctive Victorian Mountain Ash wood chips which gives it the memorable smokey sweet flavour.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Our skilled butchers expertly remove the bone, leaving you with nothing but the delightful smoked ham, enriched with the irresistible umami flavours from the beechwood chips. The meat's tenderness and sweet-savory taste make it ideal for carving. It's no surprise this ham has received numerous awards for its exceptional quality.
Inspiration: As the ham is smoked, it is ready to be glazed and prepared for the centrepiece of your table or ready to be sliced for a snack or sandwich. Prepare the ham by scoring the fat in diamond cuts so the glaze can seep in. In a pot, bring to a gentle simmer 1 cup of brown sugar, 2 tbsp Dijon mustard, 1/4 tsp ground cinnamon 1/2 cup mirin, 1/4 tsp ground cloves, 4 cloves garlic (smashed). As soon as it reaches the simmer, lather it on your ham with a pastry brush. Preheat the oven to 160'C and bake in a roasting tray for 1.5 hrs. Basting the ham every 30 mins.
Provenance: For us, the process is simple, one leg, to one ham. We don't use any mixing or tumbling. It is pure porky authentic, whole female leg with our own pickle recipe handed down over the generations. We apply a 3-stage smoke and rest process using the distinctive Victorian Mountain Ash wood chips which gives it the memorable smokey sweet flavour.
