Had our first taste of Christmas ham today.  A Woolies brand double smoked half leg.  The top half. 

Very nice indeed

HI Derek
Sounds pretty good. I am thinking about a good feed of ham and eggs. Or any meal with ham
regards Kev

This year at our Christmas shoot we gave away 36 hams as trophy's 1st to 3rd. I was lucky enough to win an 8kg
full leg ham, I will dress and cook it for Christmas. Photos to come latter.
Muzz
PS. I picked up a smoked leg of lamb at our local butcher
looking forward to cooking this, good tucker.      

Look forward to seeing the photos Muzz.

Will have this little lady here for Christmas. (Photos from a couple of Christmases ago) She is currently free of Leukaemia cells and we are positively looking to the future with her.  She loves helping me in the kitchen.

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As a kid living near Windsor in NSW, Dad worked at the Riverstone Meat Works and we always had smoked leg of lamb at Christmas.  Called it poor mans ham.  Actually may of even been mutton.

Don’t know anyone who does it up here and lamb is now dearer than pork.

How do you cook it Muzz??

Kevvie wrote on Dec 7^th, 2022 at 7:42pm:

HI Derek Sounds pretty good. I am thinking about a good feed of ham and eggs. Or any meal with ham regards Kev

Kev, had a few slices on toast topped with a poached egg.   :P

Sounds  like YUM  YUM :P
Kev ;)

Derek,
I cook it just like any other leg, rosemary and a few spices. This one cost a little over $58.00.
My butcher will do them with 10 days' notice all done in house.
 

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My Grandfather my Dad and I were all Butchers...Dad used to do Xmas hams ...fritz and bacon...weekends he be bush trapping rabbits to sell in his 2 shops

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Last year we set about trying to find a "new favourite" ham as the commercial one we used to get doesn't seem to be available down here.

Now the Barossa and Adelaide hills have a German heritage - so there are smokehouses and butchers who do their own smoking all over the place.

So after trying many different hams it came down to two.  Mount Pleasant Butchery at Mount Pleasant (obviously) and Linke's Butchery at Nuriootpa.

Both were excellent.

This year it down to one, as Linke's closed after 93 years.

Ham and Swiss cheese jaffle for brunch.

Yeah, I know not cooked over the fire or with one of my vintage jaffle irons but the electric Breville Jaffle Maker that’s been gathering dust in the cupboard still turns out a nice one and it shows you where to cut it.   ;D

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Some thick sliced fried ham steaks, fried egg, coleslaw and tomato for dinner.

Really giving the ham a flogging.  ;D

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YUM  YUM :P
Kev ;) ;)