The inside story on the ham's hind leg

The perfect Christmas ham can make your festive season. Unfortunately, not all hams are created equal - so it pays to know the inside story on how to get the best hind leg.

Nosh knows all about hams and what to look for – each year Nosh staff take a range of hams and do a structured tasting to pick the best hams for the busy summer season.

Value for money is not just in dollar terms when it comes to choosing a good ham, Nosh says.

“Taste, texture, provenance and production are all factors that are relevant in enjoying a ham that is also going to last the distance over the holiday period,” says Nosh director Clinton Beuvink. “Ham quality can vary immensely so it’s important to choose quality from the start and you shouldn’t go wrong.”

Mr Beuvink says the first thing to look for is the 100% New Zealand Ham logo.

“Kiwis are being served up a huge amount of imported pork and it simply doesn’t match home-grown ham in terms of quality and texture and taste. Look for recognised brands that are produced from pigs grown here in New Zealand.”

Mr Beuvink says a good ham should be moist but not “swimming” and the meat colour should be fresh and bright and pink. “The best thing is to take the guesswork out of choosing your Christmas ham and talk to the experts,” he says.

The least expensive hams usually have the highest water content Mr Beuvink says but water adds nothing to the taste or the nutrition. As an indication, watch out for water or high moisture in the ham bag. “You don’t want to be carving water on Christmas Day,” he says.

Bone in or out, whole or half?

Boneless hams are more easily sliced of course, but many professional cooks will tell you leaving the bone in adds to the flavour of the meat. And of course, with the bone in, you can show off your carving skills at the Christmas dinner table.

Deciding on a whole ham or a half is quite simple Mr Beuvink says – how many are you feeding and for how long? Do you want to take your ham on holiday?

All Nosh hams are 100% New Zealand grown and are sourced mainly from the South Island.

A whole ham with the bone in normally weighs between five and 11 kilograms. Nosh has some handy hints that will help you choose the right ham this festive season and they are in the attached document.

Did you know?

Ham is actually a butchering term – it is the hind leg of the pig. At Nosh they sell whole legs and half hams, each with and without the bone. It’s possible to buy fresh ham but for convenience look for a cured, cooked ham. Hams can also be cured and smoked. Hams are cured using brine which comprises water, salt and sugar and sodium nitrate is often added to get the pink colour and protect against food-born germs. Sodium nitrate is completely safe and often used in food preserving. The curing process yields juicy, moist meat and ensures the ham lasts. 

Nosh answers questions about Christmas hams

How can I tell if a ham is a good one?

Hams need a little bit of moisture but the denser the meat the less moist it is. A thin (around 1cm) layer of fat around the outside is good. Ham on the bone is the best cut to retain moisture in the cooking process. The meat should be bright pink in colour. Always look for the ‘100% New Zealand Ham logo - then you know it's made using only 100% New Zealand pork.

How long will my ham last?

It’s important to properly care for your ham to ensure it lasts. Keep it in the fridge and loosely cover with either tinfoil or a muslin bag. A slightly damp tea towel – changed every day – can also be used. A pre-cooked ham can last for weeks. Allow the ham to cool completely before putting in to the fridge.

How do I know if my ham is on its last legs?

You should check your ham daily. Unwrap it and check the meat colour and for any odour. If you are satisfied it is OK, a small taste test is in order to ensure it has retained its freshness.

Can I freeze my ham?

Yes, but slice it first and put it in meal-size containers. Freezing the ham enables you feed the family casual summer meals for quite some time. You can use the bone to make a great split pea and ham soup – throw in some small bits of ham for additional flavour and texture.

What’s the best way to present my ham?

It’s best to heat it through to get the juices flowing and bring out the flavours. Cover the ham with tinfoil and put it on a rack in a roasting pan with a little water. Bake at 150 degrees C for 20 mins / kilo to an internal temperature of 70 degrees C. Regularly baste with the ham juices from the tinfoil.

How do I carve my ham?

Use a bladed knife and a pair of tongs. Carve towards the knuckle on the left side of the ham (if you are right handed) then once the slices become too large for a 'normal' serving begin slicing on the right side of the ham so that a V shape is formed. Work down either side of the ham alternating from left to right and only carve down to about half-way.