Whole Traditional Ham on the Bone

The full leg, on the bone, for the table that doesn’t do things by halves. Crafted from local free range pork, cured and smoked over wood at our Richmond kitchen by the team who have been doing it for years. 

The pork comes from a family-owned, free-range farm in Queensland. APIQ certified free range and carbon neutral. The pigs are raised without hormones or synthetic chemicals, on rotational grazing, with no sow stalls and no farrowing crates.

How many it feeds and how it's cured
A whole leg serves 15 to 20. Traditionally cured, so it has the colour and the depth most people grew up with. Carve what you need on the day and you’ll be eating it well into the week.

How to glaze it
Score the fat, stud it if you like, glaze, and into a hot oven around 220°C. Baste every 15 minutes or so until it’s golden.

Order online and collect from Bentleigh, Beaumaris, Prahran Market, South Melbourne Market, Queen Victoria Market or East Brunswick Village. Orders open 4th of November and close 13 December.