Hamming it up this Christmas

Nothing says “Christmas!” more than a traditional leg of ham. The first step to having the best possible ham is to select quality produce. Look for a ham that has plenty of marbling through the leg as it maintains its moisture.

Although most varieties of ham you purchase are pre-cooked, if you want to go that extra mile, adding a glaze to your ham can take it to the next level and impress your guests!

Plan ahead

  • To store ham on the bone, wrap loosely in a clean tea towel or pillowcase that has been rinsed in water and wrung out tightly. You can also purchase ham bags to store your ham in.
  • Change the tea towel every day and the ham will keep well.
  • Store your ham in refrigerator; the air must be able to circulate around the ham, so do not have a tight covering.
  • Do not store ham in its original packaging.


  • Ensure all plates, utensils and chopping boards are washed in hot soapy water or at high temperatures in your dishwasher before use.
  • Use different plates, utensils and chopping boards for raw and cooked food.
  • Always throw out left over food to prevent the contamination of other foods.


  • Food spoils most commonly between the temperatures of 5°C to 60°C. This is known as the temperature danger zone.
  • It is important to limit the time that perishable foods spend in this danger zone.
  • Ensure that your fridge is kept at 4-5°C to restrict bacteria from multiplying to levels that may cause food poisoning.


  • Raw and cooked meat should be kept separate to one another.
  • Ensure that raw food is stored on the lower shelves of the fridge in leak proof containers to prevent spills onto other food.
  • When transporting food always use leak proof containers and keep raw food at the bottom of the esky/cooler to prevent juices from dripping onto other food.


  • Ham will keep in the fridge for about two weeks after opening or can be frozen for up to two weeks. Hams taste saltier and less smoky after freezing.