Watch our quick guide to picking the perfect NZ Christmas ham. From half ham on the bone to boneless leg ham, and how to prepare it for your festive table.
Watch Todd Heller share his top tips for carving a ham on the bone, getting perfect slices, and making your Christmas ham shine.
The best ham for Christmas in NZ depends on your crowd. A half ham on the bone is perfect for families, while a boneless leg ham makes carving easy. For smoky flavour, try our manuka smoked ham.
To glaze a ham, brush your favourite ham glaze recipe – like honey, mustard, and brown sugar – over the scored fat, then bake until golden and caramelised. For step-by-step instructions, check out our guide How to Glaze and Bake a Christmas Ham, featuring tips for scoring, clove decoration, and basting for a perfect festive finish.
A cooked Christmas ham will keep for up to a week if stored properly. Todd Heller recommends storing your Christmas ham unwrapped in the fridge, or lightly draped with a clean, dry tea towel, refreshing it regularly. For leftovers, cut the ham into portions and freeze in snap-lock bags for up to 3 months. Check out our full guide How to Store Your Christmas Ham for more tips.
To carve a ham on the bone, start by stabilising your Christmas ham on a flat surface. Score around the hock, then slice down to the bone at a slight angle, working your way around the leg ham. You can remove the bone with a few careful shortcuts, and place the slices directly onto a serving platter. For step-by-step guidance, see our full guide on How to carve a ham on the bone.
Yes, you can freeze leftover ham. Slice your cooked ham into portions, wrap well or store in snap lock bags, and freeze for up to three months. Defrost in the fridge overnight before using.
