How to Carve and Glaze a Ham

Christmas ham

At Vermey’s you know you are getting a juicy, succulent Tasmanian ham.

Glazing a 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!
Cutting a whole leg ham

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.