Rub the salt and oil into the rind, and place in an oven dish.
Cook at 200°C-220°C for 15-20 minutes.
Lower the heat to 160° C and allow 60 minutes per kilo or until internal temperature reaches 70°C. (For a rack allow 50 minutes per kilo or until internal temperature reaches 70°C)
Allow to rest for 15 minutes before carving.
Let your ham take centre-stage this Christmas, follow our instructions and your glazed ham will be remembered for years to come.
A delicious, succulent roast turkey with stuffing is quintessentially Christmas. Our recipe for a roast turkey is based on a 5kg bird. As a guide, a whole turkey will take around 35-45 mins per kilo.
Our guide to cooking your boneless turkey breast, rolled with stuffing and trussed. Our turkey breasts are available in all five of our stuffing varieties, each with a distinctive flavour. Calorie count is based on our turkey breast with stuffing - sage and onion.
Our boneless half turkey with stuffing gives the benefit of easy-carving without sacrificing flavour. This recipe is a simple guide to ensure success on Christmas day. Calorie count based on the Half turkey boned with stuffing - traditional sage and onion.