Christmas simply isn’t complete without our signature ham at the heart of your table.
Hand-selected from Australian-raised baby pigs and exclusively reserved for Vic’s customers, our signature Christmas ham is a celebration of exceptional craftsmanship and quality.
Smoked slowly over Beechwood for 12 hours, each ham boasts a uniquely rich, layered flavour, balanced by a tender, juicy texture that melts on the palate. It’s the kind of flavour that makes every slice feel special - a taste worth gathering around for.
Each ham includes a complimentary Vic’s ham bag to keep those delicious leftovers fresh well beyond Christmas.
Delicious as is, or for an extra touch, pair it with our house-made Ham Glaze to bring out the ham’s subtle sweetness.
This is Christmas at its finest - traditional, memorable, and unmistakably Vic’s.
5kg: Serves 8-10 people
6kg: Serves 10-12 people
- 1 Vic's Signature Whole Baby Leg Ham
- 200g brown sugar
- 20g dried mustard
- 60ml cider vinegar
- 60ml maple syrup
- 1 cup of cloves
Preparing the Glaze:
- Homemade Glaze: In a bowl, combine brown sugar, dried mustard, cider vinegar, and maple syrup. Stir until fully mixed.
- Using Vic's Ham Glaze: Heat the glaze packet (lid on) in the microwave for 30 seconds to loosen.
- Pour either your homemade glaze mix or Vic's glaze mix into a saucepan and gently warm over low heat for approximately 2 minutes, or until sugar has been completely dissolved.
- Preheat the oven to 190°C.
- Carefully remove the skin from the ham, leaving the fat layer intact. Save the skin - it can be used later for storing the ham or covering a turkey.
- Next, use a sharp knife to score the meat in a criss-cross (diamond) pattern. Optional - pour boiling water over the scored fat to open the score marks further.
- Press a clove into the centre of each diamond shape.
Baking the Ham:
- Place the ham in a baking tray and brush generously with half the glaze.
- Bake at 190°C for approximately 40 minutes, or until the glaze begins to caramelise.
- Baste the ham with the remaining glaze every 12 minutes during baking.
- Once the ham is golden and caramelised, it’s ready to serve.
- Cover leftover ham with the reserved skin to keep it moist.
- Mix 1 litre of water with 2-3 teaspoons of white vinegar to make ham bag solution.
- Place the ham in a ham bag soaked in a light vinegar solution:
- Wring out excess water from the bag before use.
- Re-soak the ham bag every 2 days and store the ham for up to one week.