How to pick the best Christmas ham

For many of us, the best thing about Christmas is a big juicy ham. Glazed with honey or maple syrup, ham is a delicious part of the annual Christmas feast – and can be a great leftover snack in the days that follow. But how do you choose the right one?

We asked Sydney-based chef Guillaume Brahimi for his tips when it comes to picking a really tasty ham for the holidays.

Seek out a good butcher

Guillaume says the best way to find a good ham is to start with a good butcher – and for the best possible results, always opt for fresh free-range Australian pork.

“Buy good quality ham… free-range pork. I would always buy from a butcher,” he suggests.

In most cases, it’s hard to know how fresh the ham is, but if you know what to look out for, it’s easy.

Look, touch and, where possible, taste. “Before you purchase the ham, give it a little poke – a tender leg of ham with a little bounce is best,” he says.

If you can sample a slice though you want to look for a balanced cure, a meaty texture and a good smoky flavour. Steer clear of rubbery meat or anything that’s overly smoked.

Alternatively, look for smooth, even skin and even colouring – an uneven rind is a sign of dryness and if the knuckle is sunken, it’s most likely overcooked.

For the best possible taste, choose a ham around the 10 to 12 kilogram mark as it will most likely have the best flavour and texture due to age of the pig – older pigs make for tougher eating and younger pigs have less flavour.

Storing your ham

To stop your ham from drying out, Guillaume says to keep it in a damp cloth in the fridge – alternatively, you can use a ham bag or a pillow case.

Before using the cloth, soak it in four cups of water and two tablespoons of white vinegar then wring out the excess liquid and wrap your ham in the cloth.

“From the moment you take the skin off, keep it covered with a damp cloth,” he advises. “This will ensure your ham is good until at least New Year’s Day.”

Remember to wrap your ham loosely to allow for air circulation, and place it in the coolest part of the fridge soon after serving.

Cooking to impress? Guillaume shared with us a delicious glazed ham recipe! 

Glazed ham

Ingredients

• 7kg ham (skin removed)
• 1 bottle (330ml) Stella Artois Beer
• 200g brown sugar
• 40g Dijon mustard
• 40g maple syrup
• 20ml sherry vinegar
• 1 tbsp cloves

Method

1. Preheat oven to 170C. 
2. Score the fat of the ham diagonally. Place the ham into a baking tray.
3. Pour the beer over the ham and bake for 45 minutes. Remove ham from oven.
4. Brush the ham with the glaze and spike a clove in each diamond. Place in the oven, leave for 1 hour and 15 minutes glazing every 30 mins. Remove from oven and allow to rest for 30 minutes. Carve.

Are you a fan of Christmas ham?