Christmas Ham — Whole & Half Leg
Christmas ham — Australian bone-in leg ham for the table: whole (7–10kg) for a crowd with a week of leftovers, half leg (4–6kg) for a smaller table, and boneless if carving space is tight. Order early for a December delivery window; hams sell out.
Christmas — Pre-OrderFresh ChilledWhole Bone-In Christmas Ham
Whole bone-in Australian leg ham, fully cooked and traditionally cured — the Christmas centrepiece.
Christmas — Pre-OrderFresh ChilledHalf Leg Christmas Ham
Half bone-in leg ham — the Christmas ham for a smaller table.
Christmas — Pre-OrderFresh ChilledBoneless Christmas Ham
Boneless leg ham — the easy-carve Christmas ham.
How to glaze and serve your ham
Your ham arrives fully cooked and cured — you're only finishing it. Run a knife around the shank, then slide your fingers under the skin and peel it off in one piece, leaving the fat behind. Score the fat in a diamond pattern about 5mm deep, stud with cloves if you like, and brush generously with glaze.
Bake at 160°C, brushing with more glaze every 15–20 minutes, until deep amber and lacquered — about 45–60 minutes for a half ham, 1–1.5 hours for a whole leg. Rest 15 minutes before carving. For the full method and three glaze recipes, read our Christmas ham glaze guide.
Christmas Ham — Buying & Cooking Guide
A Christmas ham is a whole bone-in leg that has already been cured and cooked — you are only finishing and serving it, but a few choices upfront matter.
Choosing your Christmas ham
Whole bone-in leg (7–10kg) feeds a crowd and gives you a week of leftovers — sandwiches, a pea and ham soup from the bone, ham hock pasta. Half leg (4–6kg) suits a smaller table. Boneless leg carves into clean, even slices and stores compactly if fridge space is tight. Bone-in has the best flavour and the traditional look; boneless is the easy option. All are made from Australian pork.
Scoring, glazing and serving
Run a knife around the shank, slide your fingers under the skin and peel it off in one piece, leaving the fat. Score the fat in a diamond pattern about 5mm deep, stud with cloves, and brush generously with glaze. Bake at 160°C, glazing every 15–20 minutes, until deep amber — about 45–60 minutes for a half, 1–1.5 hours for a whole leg. Rest 15 minutes before carving. Store the cut ham wrapped in a damp cloth or a ham bag in the fridge, changing the cloth every few days; it keeps 7–10 days — the Food Standards Australia and New Zealand guidance on cooked-meat storage applies. Our full method and three glaze recipes are in the Christmas ham glaze guide. Pre-order early — hams sell out every year.
Christmas Ham — Frequently Asked Questions
When should I order my Christmas ham?
As early as you can — Christmas hams sell out, and you want it delivered a few days before, not on the 24th. Choose your December delivery window at checkout.
What size Christmas ham do I need?
A 7–10kg bone-in leg feeds a large crowd with a week of leftovers; a half leg (4–6kg) suits a table of 4–6. Boneless is easiest to carve.
Is the ham cooked?
Yes — a whole leg ham is fully cooked and cured. You just skin, score, glaze and warm it through (or serve it cold). See our Christmas ham glaze guide.
Do you glaze the ham?
We supply it ready for you to glaze, with a glaze guide. Ask about a pre-glazed option closer to Christmas.