Each MidWest Ham on the Bone has been hand cured and hickory double smoked in our store to traditional artisan methods.
We only use local Australian Pork unlike other Hams. Did you know over 70% of all Bacon & Ham is imported? Not ours, we've been smoking hams to a traditional method for over 70 years.
Our Hams are available at Christmas & Easter and the rest of the year by special order.
Remember when glazing and baking hams that they are already cooked. You are basically just rendering the fat and cooking the glaze. Cooking the ham for extended periods of time will dry it out and you don't want to do that! You can find my favourite glaze if you Country Christmas Glaze
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 length-ways along the bone to remove slices. Continue to slice towards the hock.
Continue slicing down to the bone, working your way around the ham until you reach about a third of the way up. 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 or wrap in a clean sterilised tea towel and store in the fridge. MWM Ham bags are made by our good friends at Australia Pork. These ham bags detail how to use a Ham Bag effectively and hygencially. Simply follow the directions on the Ham Bag and your Ham will last for over a month. I like to make homemade Baked Beans or Soup with the final ham bone and any left over pieces. Hams have been cured, so if they are kept refrigerated and not cut into with they can last up to 6 weeks.