At Vermey’s you know you are getting a juicy, succulent Tasmanian ham.
- Prepare your favourite glaze recipe
- Remove rind and use a sharp knife to score ham in a diamond pattern
- Next, place ham scored side up in a large baking pan and brush over glaze
- Finally, place into a pre-heated oven or hooded BBQ at 180°C for 20 minutes per kg, basting occasionally, until ham is brown and warmed through. You can also use a blow torch to make those finishing touches!
Step 1
Place ham skin side up. Then run a small sharp knife under the rind around the bottom (opposite end to hock) and each side of the ham to about halfway up. Peel the rind back.
Step 2
Run the tip of the knife around the bone, on the underside of the ham. Begin to slice on a slight angle down to the bone.
Step 3
Run your knife lengthways along the bone to remove slices. Continue to slice towards the hock
Step 4
Continue slicing down to the bone, working your way around the ham. When you’ve reached about a third of the way up, you can remove the bone by making a few short cuts at the joint.
Step 5
To keep your ham fresh, fold rind back over exposed surface, place in a Ham Bag , pillowcase or wrap in a tea towel and store in the fridge.