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Butcher’s top tip for the best Christmas ham

Butcher’s top tip for the best Christmas ham

Award-winning butcher David Rossiter has one simple tip for securing the perfect Christmas ham – get in early!

Butcher’s top tip for the best Christmas ham

Aside from being organised well in advance to get your hands on your ham, ensure you follow these guidelines for the best quality meat:

  • You don’t want your ham too lean, as you remove the skin before glazing, it needs a good fat coverage to get that gooey, sticky glaze.
  • Try and avoid Christmas hams that have been stretched with preservatives, additives and gluten. It’s best to speak to your butcher to avoid having any issues with allergies when feeding large amounts of guests.
  • Check your timing. Many hams are produced well before the big day, to make sure your star dish is as fresh as can be, look for Christmas hams that have been produced within the same month.
  • To get a feel for how fresh your ham is, use your hands. A good ham should feel soft and moist, whilst holding its texture.
  • To store your ham, wrap it in a clean tea towel or pillowcase that has been rinsed in cold water and vinegar before refrigerating. Replace wrap each day and your ham should last you a couple more weeks (if you can resist it for that long).

Once you’ve selected the perfect ham, Rossiter’s Westmere Butchery can ensure you’re stocked with other essentials for the festive season, including the best quality eye fillet, butterflied lamb roast, succulent steaks and award-winning sausages.

The team doesn’t stop until Christmas Eve, and the store on West End Road in Auckland is open long hours and even does delivery.

Be sure to try out MiNDFOOD’s best ever glaze recipes using Westmere’s collection of marinades and chutneys.

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