Champagne Ham - Whole 10kg
18The Meatbox NZ
SKU: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.
$169.00
Check Delivery Address:
Add AddressSticky 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
- Preheat oven to 180ºC.
- Cut through the skin around shank then peel off ham skin by gently pushing your fingers between skin and fat.
- Discard the skin.
- 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
- Insert a clove at each of the points were at the intersections
- In a bowl mix together the glaze ingredients to a thick paste
- Brush the ham all over with the glaze and bake until golden (about 1 hour),
- Baste the ham while cooking
- 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.
Per 100g:
Calories: Total Fat: 6.7g Carboydrates: 0.5g Sodium 992mg Protein: 13.4g
Shelf Life: 10 days
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
- Preheat oven to 180ºC.
- Cut through the skin around shank then peel off ham skin by gently pushing your fingers between skin and fat.
- Discard the skin.
- 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
- Insert a clove at each of the points were at the intersections
- In a bowl mix together the glaze ingredients to a thick paste
- Brush the ham all over with the glaze and bake until golden (about 1 hour),
- Baste the ham while cooking
- 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
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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.
- Reviews
- Questions
New ZealandGreat Xmas Ham!
Excellent - this was a beautiful ham which we really enjoyed over xmas
New ZealandChampagne Ham
Ham was enormous, have tucked away some for lunches during the year and pea and ham soup in winter.. It was very edible, moist and good flavour. Would def. buy again next year. Oh yes it was delivered promptly on the date requested. Thank you
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- Reviews
- Questions
New ZealandGreat Xmas Ham!
Excellent - this was a beautiful ham which we really enjoyed over xmas
New ZealandChampagne Ham
Ham was enormous, have tucked away some for lunches during the year and pea and ham soup in winter.. It was very edible, moist and good flavour. Would def. buy again next year. Oh yes it was delivered promptly on the date requested. Thank you
