If your ham still has rind on it, place ham skin-side up, and run a sharp knife around the ham halfway up, starting at the butt end (opposite to the knuckle end/hock of the leg) and work your way around to the hock end on each side. Peel the rind back towards the knuckle using your fingers.
For easy carving, run your knife around over the top of the bone to free the ham. Carve slices like you would a loaf of bread, cutting on a slight angle down towards the bone (rather than straight down).
Run your knife lengthways along the bone to remove slices. Continue to slice towards the hock (knuckle end of the leg).
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 joint.
To help you make the most of the festive season, we’ve compiled our top tips for preparing, baking and carving the tastiest leg of New Zealand ham.
Christmas in New Zealand just wouldn’t be the same without fresh and tasty New Zealand pork. From crispy bacon for breakfast, to baked ham for lunch and roast pork for dinner – nothing says Christmas quite like sharing tasty food with family and friends. Everyone loves a juicy, succulent ham. But did you know that around 70% of ham and bacon sold in New Zealand is made from imported pork? To be sure you’re buying New Zealand ham and bacon, look for NZ pork on the label or buy a bone-in ham.