Butcher’s ‘rule’ for buying the right sized Christmas ham as the festive favourite arrives in supermarkets
Buying the right sized Christmas ham can be tricky; you want something that’s going to feed all your guests with a little bit remaining for leftovers, but not so big we won’t use all of it before it expires.
One butcher has revealed their secret to knowing exactly how big of a ham to buy for your festive gatherings this season, and all you need to do is a simple sum.
Christmas hams have arrived in IGA stores this week ahead of the festive season. IGA
“Picking the correct size is all about how many people you’re preparing the ham for and whether you want leftovers, so bigger is not necessarily always better,” Jason Love, butcher at IGA – where hams are already on shelves as of this week – told nine.com.au.
“As a general rule, I usually recommend around 250g to 300g per person.”
But if you’re still not sure what size or want some guidance on the cut of ham, Love said to ask your butcher or deli staff for guidance, as they’ll be “more than happy to help”.
Once you know the size you need, then you can pick your ham.
There are a few things you should keep an eye out for when selecting, including the use by date – so that it’ll be OK to serve the date you need it, especially if you’re buying it for Christmas Day – and how it looks.
“You want to look for a nice, even colour and a good layer of fat across the outside, as that fat helps keep the ham moist and flavoursome when you’re glazing and heating it,” Love said.
“If you can feel the ham, you want it to feel firm and meaty rather than overly soft, wet or rubbery. I also like to look for a nice, even rind and fat layer.”
Butcher Jason Love prefers to serve hams as is, rather than glaze them, because they are already delicious. IGA
Whether you’re waiting until December 25 or serving it earlier, the correct storage method makes a huge difference in keeping the ham fresh so you can enjoy it beyond the day you open it.
“Once you’ve opened it, keep the ham refrigerated and avoid wrapping it tightly in plastic, particularly if it’s a ham on the bone. A clean ham bag or tea towel works well, as it allows the ham to breathe while helping prevent it from drying out,” he said.
“I also recommend only slicing what you need and keeping the rest of the ham on the bone, as it will stay fresher for longer that way.”
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The beauty of a Christmas ham is that it’s already cooked and ready to go, but if you do want to add a glaze, Love has one top tip for making it extra tasty.
“I don’t personally glaze mine because it’s delicious straight off the bone,” he said.
“However, if you want some extra flavour you can remove the rind, leaving that lovely layer of fat underneath and then score the fat in a diamond pattern. That gives your glaze somewhere to get into and helps you get that beautiful caramelised finish.
“Then pick a glaze that suits your family. There’s so many to choose from, it could be something sweet like honey, marmalade, or even ginger beer works really well with the smoky, salty flavour of the ham.”
Whatever glaze you choose, it’s important you don’t overcook it, as Love said this is the “biggest mistake” when it comes to Christmas hams.
“Remember, most Christmas leg hams are already cured and cooked, so you’re really heating it through and adding that beautiful glaze,” he said.
“The other mistake is taking too much fat off. That layer of fat is your friend. It helps keep the ham moist and gives you that delicious caramelised crust when you glaze it.
“And don’t rush the carving. Let the ham be the star of the show, take your time and slice only what you need. That way you can keep the rest of the ham intact and enjoy it for days afterwards.”
