With Christmas looming, we’ve all started thinking about the most important part of the day - what to eat! We got some great advice from Bertocchi for how to glaze, carve, and store your Christmas ham, so there's one less thing to think about.
1. 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 towards the hock. Peel the rind back.
2. 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.
3. Run your knife lengthways along the bone to remove slices. Continue to slice towards the hock.
4. Continue slicing down to the bone, working your way around the ham. When you’ve reached about a third to the way up, you can remove the bone by making a few short cuts at the joint.
1. Store in fridge at 4 degrees or below.
2. Leave ham in plastic wrap until ready to use.
3. Discard plastic wrap prior to use.
4. After carving, store reminder of ham in damp “ham bag” which has been lightly moistened with 75-35 water / white vinegar solution.
5. Refresh “ham bag” with solution as above (refer 4) every 2 to 3 to maximise shelf life.
6. Please ensure that the ham is refrigerated as soon as possible after carving.