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3 Reasons to ham it up this Easter

3 Reasons to ham it up this Easter

You might associate Easter food with fish, chocolate eggs and hot cross buns. But if that’s the extent of your Easter family feast, you’re missing out. Smoked leg ham is a popular Easter dish in many parts of the world. And it makes sense here in Australia too.


1. Serve hot or cold 

Ham on the bone is one of the most versatile ingredients you can have in your holiday larder. If the weather is warm, slice your ham cold and add to a charcuterie board, or take the time to glaze and bake your ham if the weather is inclement. You can also mix sliced leg ham through quiches and gourmet salads. 


2. Feed the masses 

Holidays mean unexpected ‘plus ones’ and friends dropping in. So if your quiet Easter turns into a family feast, a succulent leg of Australian ham could save the day. Simply slice it thinner to make it stretch. When you’re sharing delicious, award-winning ham, your guests won’t complain.

3. Luxurious left-overs

Chances are, you won’t get through a whole leg on the first day. That’s good news. Easter ham has enormous leftover potential. You’ll enjoy leg ham for the entire Easter long weekend: piled onto sandwiches slathered with relish, served on toasties with char-grilled nectarine, or stirred through a slap-up breakfast hash. 

Have you got your Easter ham?

Easter Ham is a treat that you shouldn’t miss these holidays. There’s a flavour option to suit everyone. Choose from lean Virginia Ham, classic Smokehouse Ham or an intense Double Smoked Ham - all available in whole and half varieties.    

So ham it up this Easter. You’ll find a selection of Kaczanowski hams at good butchers, delis and grocers throughout Sydney.

Annie Spratt

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About us
Kaczanowski & Co

We are an Australian producer of gourmet cooked and cured meats, renowned for our award-winning Pastrami and Christmas hams. All Kaczanowski products use certified Australian-grown Pork, Beef, Lamb and Chicken - prepared fresh daily to recipes passed down through our family.