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Whole and Half Leg Hams (bone in)

Glazing your ham:

Preheat your oven or BBQ to 160°C.

Remove rind from ham by gently running your thumbs between the rind and fat of ham.

Cut rind off at shank, leaving the shank covered with rind.

Using a sharp knife, score ham fat in a diamond pattern, taking care not to cut more than 5mm deep.

Place ham into prepared roasting pan.

Combine marmalade and maple syrup in a bowl.

Brush mixture liberally over surface of ham. Sprinkle nuts over.

Cook for 1 hour, rotating the ham every 15 minutes to brown evenly. Stand for 10 minutes before slicing.

Serve hot, cold or at room temperature.

Best serve with mustard and honey glazed baby carrots.

TIP: Only slice your ham as you use it. Unsliced ham will last much longer than sliced. This way your ham will last for 2 weeks providing you keep it in your fridge, wrapped in a ham bag or damp tea towel. Don't cover your ham in cling wrap. It won't last as long. Get your ham bag when you purchase your ham in Handler Meat. While stock lasts.



Preheat your oven and rub olive oil over the skin.

Place your turkey in a baking dish and cover with foil.

Keep covered in foil for first half of cooking time.

Remove foil and baste your turkey with the juices every half an hour.

Insert a meat thermometer - check to ensure the thickest part of the breast is reading 70°C and if your turkey has stuffed, the stuffing should read at least 65°C.

Depending on the size of your turkey, you'll have to adjust the cooking times and temperatures slightly. See the table below.

Once cooked - rest your turkey for 5 mins per kilo of meat.

Serve with rosemary roasted sweet potatoes, cranberry sauce and turkey gravy.



Preparing Pork Crackle

For good crackle, it's important to give plenty of time to dry out pork skin before cooking.

Pat the skin dry, rub with salt and leave uncovered in your fridge overnight.

On the day of cooking, preheat your oven to 220°C.

Pat the skin dry again with paper towel and rub with olive oil with salt on the skin.

If the skin hasn't popped at the end of the cooking, put it under the griller for a couple of minutes. 

Plain or Stuffed Pork Loin Roll

For a 2kg pork loin, place in oven, on 220°C for 30 mins.

For a plain pork loin reduce the heat to 170°C for another 1 hour and 20 mins.

If pork loin is stuffed, add another 15 mins to cooking time.

For more than 2kg, add 40 mins per kilo to cooking time. Ensure you rest the meat at least 15 - 20 mins before serving.

Best serve with cinnamon dusted roast apples and fennel slaw.

Plain or Stuffed Pork Belly Roll

For a 2kg belly, place on a tray in the oven for 30 mins on 220°C, and then turn down to 170°C for a further 1 hour and 40 min.

If pork belly is stuffed, add another 30 mins to cooking time.

For roasts larger than 2kg, add 40 mins per kilo to cooking time. 

Remove from oven and rest 15 - 20 mins before slicing.
Best serve with a sweet condiment like a mango chutney and roasted chat potatoes with herbs and a mustard aioli.

Pork Rack

For pork racks, place in oven, uncovered on 220°C for 30 mins.

Reduce the heat to 170°C.

For a 4 point rack cook for an extra 20 mins.

For an 8 point rack, add an extra hour.

Rest 15 - 20 mins before serving.
Serve with roast potatoes, steamed baby carrot and apple sauce.