Note: if you’ve already glazed your100% NZ ham, start at step two.
Place ham skin side up. Then run a small sharp knife
under the rind around the bottom (opposite to the
knuckle end/hock of leg) and each side of the ham to
about halfway up. Peel the rind back using your fingers
to ease the rind from the ham.
Run the tip of the knife around the bone, on the
underside of the ham.
Carve slices like you would a loaf of bread, cutting on a
slight angle down to the bone (rather than across).
Run your knife lengthways along the bone to remove
Continue to slice towards the hock (knuckle end of the
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
To keep your ham fresh (if unglazed: fold rind back
over exposed surface) place in a ham bag and store in
How to store
your 100 per cent New Zealand ham