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!
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.
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.
Run your knife lengthways along the bone to remove slices. Continue to slice towards the hock
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.
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.