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Delivery Across Victoria | Free delivery over $150
We're proud of our hams - it's taken a number years of tweaking our recipe and method but we think we've got it to something very special.
When selecting your ham for Christmas choose a size that best suits the number of people you're feeding. As we don't add synthetic preservatives to our hams their shelf
Cooking time: Approximately 2 hours
Every Hagen’s Organics ham is made by hand in Richmond. The pork is an old breed Berkshire, prized for their superior flavour, and is ethically produced by a local farming family at McIvor Farm Foods located in Tooborac, Victoria. The pork is beyond free range spending their entire lives outside, as pigs should be raised without synthetic pesticides, herbicides or antibiotics in their feed.
The Hagen’s Hams are double smoked to ensure a delicious flavour is imparted into the meat. We use sustainably sourced Victorian Red-Gum wood chips that are the envy of the world when it comes to smoke, it burns clean with minimal ash and great flavour very similar to hickory.
Each jar of Hagen’s Organics Persian Ham Glaze is made in-house. The recipe includes: apricot jam, preserved lemon, rasalhanut, and Hill
Ingredients:
1 x Hagen’s Ham (whole ham on the bone)
1 x Jar of Hagen’s Persian Ham Glaze
½ a packetCloves (around 100 for a whole ham)
Method:
STEP 1 – REMOVE RIND
Pre-heat oven to 200℃ (fan forced)
Place ham skin-side up on a chopping board. Run a small, sharp knife under the rind and around the bottom (opposite end to hock). Pull the knife through the skin on the side, moving from the bottom just before you reach the hock. Note, the knife should pull through the skin relatively easily, if there is resistance you may be cutting too deep and into the flesh.
Run the knife around the area where the hock meets the flesh and cut around the circumference of the hock. You’ll then be able to pull the remaining skin off, leaving only the skin on the hock for presentation.
STEP 2 – SCORE SKIN
Lightly score the white fat in a criss-cross pattern from the bottom to the hock. In the place where the diamonds meet, insert a clove, repeat for the total cover of the top of white fat.
STEP 3 - GLAZE
Place the ham in a large baking dish and using a pastry brush cover the top of the ham in the Persian Glaze. Place in a hot oven and bake for around 20 minutes or until the ham begins to colour. After 20 minutes apply a second coat of the glaze, then return to the oven and continue to bake until browned all over.
*Remember that the ham is already cooked during the smoking process and only requires to be cooked until the glaze on top is golden. Excess cooking in the oven will dry out the ham.
Serve warm then place leftovers in the fridge, wrapped in your ham bag and enjoy over Christmas!
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