To secure your ham, please call 81351394 or email to customer-service@meatmarket.hk

• Ham can be glazed a day ahead and served cold. If you don't wish to glaze the ham, leave rind attached at base of ham so that, when ham is cut, the rind can be replaced, keeping ham moist.

To Serve Hot

• prepare by cutting through rind of ham in decorative pattern about 10cm from shank end. To remove rind from ham, run thumb around edge of rind just under skin. Start at widest edge of ham and pull rind from fat up to decorative pattern. Remove rind. (Reserved rind can be used to cover cut surface of ham to keep it moist during storage.
• Make shallow cuts diagonally across fat, about 2cm apart. Cut diagonally in the opposite direction to form diamonds. Cover whole ham with foil and bake in a moderate oven for 1 hours. Remove foil from ham, then brush with a glaze. Bake, uncovered in a moderate oven for about one hour, brushing occasionally until browned.

To store ham on the bone

• Wrap loosely in a clean tea towel or pillowcase which has been rinsed in water/vinegar and wrung out tightly. Change the tea towel every day and the ham will keep well.
• Store 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.
• Ham will keep for about 2 weeks after opening; or can be frozen for up to 2 weeks.
• Hams taste saltier and less smoky after freezing. A ham stand makes the carving easier. If a stand is not available, a pudding basin makes an excellent subsititute.

To begin carving

• Cut a 1.5cm-deep cut in ham next to rind at shank end.
• Placing knife about 7cm from cut, slice through ham on a slight angle to meet cut; remove wedge of ham.
• Take long sweeps with a knife against the cut surface. As you carve, the slices will increase in size. Carve ham from the sides as well as the top