Sausages and Small Goods

Champagne Ham - Whole

9.5kg 2 reviews

The Meatbox NZ

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If you have tried our Christmas Ham in the past then read no further. Like us, you know we are all about the flavour and extending the curing and smoking process that little bit longer makes all the difference.

Gluten Free & Dairy Free

This ham has only the hock bone remaining.
Allows for easier carving and more slices, as 75% of this ham can be sliced free of the bone.

Looks great for the centre table when glazed.


$159.00
4 x payments of just $39.75
4 x payments of just $39.75

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Cooking Tips

Sticky Glazed Champagne Ham

Serves: Many

Prep time: 15mins

Cook time: 1 hour

 

Ingredients

  • 1 x Meat Box Champagne Ham (approx 4-5 kg)
  • ½  pkt whole cloves
  • ½ cup soft brown sugar
  • ¼ cup maple syrup or golden syrup
  • ¼ cup pineapple juice
  • 2 tbsp rum (optional)
  • 2 Tbsp Dijon mustard
  1. Preheat oven to 180ºC.
  2. Cut through the skin around shank then peel off ham skin by gently pushing your fingers between skin and fat.
  3. Discard the skin.
  4. Use a sharp knife to lightly score the fat in diagonally both ways to make diamond shapes. Be careful not to cut right through the fat
  5. Insert a clove at each of the points were at the intersections
  6. In a bowl mix together the glaze ingredients to a thick paste
  7. Brush the ham all over with the glaze and bake until golden (about 1 hour),
  8. Baste the ham while cooking
  9. Serve hot or at room temperature.

 

TIP: Store unused ham in the fridge wrapped in a damp muslin bag or a clean tea towel soaked in water.

Product Info

Per 100g: 

Calories: Total Fat: 6.7g Carboydrates: 0.5g Sodium 992mg Protein: 13.4g

Shelf Life: 10 days

Close

Cooking Tips

Sticky Glazed Champagne Ham

Serves: Many

Prep time: 15mins

Cook time: 1 hour

 

Ingredients

  • 1 x Meat Box Champagne Ham (approx 4-5 kg)
  • ½  pkt whole cloves
  • ½ cup soft brown sugar
  • ¼ cup maple syrup or golden syrup
  • ¼ cup pineapple juice
  • 2 tbsp rum (optional)
  • 2 Tbsp Dijon mustard
  1. Preheat oven to 180ºC.
  2. Cut through the skin around shank then peel off ham skin by gently pushing your fingers between skin and fat.
  3. Discard the skin.
  4. Use a sharp knife to lightly score the fat in diagonally both ways to make diamond shapes. Be careful not to cut right through the fat
  5. Insert a clove at each of the points were at the intersections
  6. In a bowl mix together the glaze ingredients to a thick paste
  7. Brush the ham all over with the glaze and bake until golden (about 1 hour),
  8. Baste the ham while cooking
  9. Serve hot or at room temperature.

 

TIP: Store unused ham in the fridge wrapped in a damp muslin bag or a clean tea towel soaked in water.

Close

Product Info

Per 100g: 

Calories: Total Fat: 6.7g Carboydrates: 0.5g Sodium 992mg Protein: 13.4g

Shelf Life: 10 days

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  • You're getting better, fresher product that hasn't been sitting in the supply chain waiting to reach a store.
  • We only prepare your order when it comes in, meaning it's cut fresh every time.
  • Portion friendly sizing and packaging means theres no reason for any waste. 
Customer Reviews
5.0 Based on 2 Reviews
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Filter Reviews:
    C
    02/05/2020
    CarolynStuart

    Without doubt the yummiest ham I’ve ever bought. It arrived on time, was well packed to keep cool and had already been skinned which saved me a job on Christmas morning. I used Annabel Langbein’s cranberry glaze. The ham was mouth-wateringly juicy and loved by all our guests.

    SJ
    02/03/2020
    Suzi J.

    Our Christmas ham was absolutely so tasty and our family all commented during our Christmas dinner how nice it was too !

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