Using a small sharp knife, cut through the skin/rind 10cm from the top of the hock (or knuckle end of the leg).
Start to remove the skin from the ham by sliding the knife between the skin and fat.
Run your clean fingers (or knife) under the skin and gently peel back the skin/rind to leave a layer of fat.
Use a sharp knife to score a criss-cross or diamond pattern in the fat layer.
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.