For pricing, please contact a wholesale distributor or retail outlet.
We take a premium leg of certified Australian Pork and carefully prepare it to a Kaczanowski family recipe. Ideal as a festive Christmas ham for xmas lunch or dinner.
For product enquiries or to pickup from our factory enquire online or call (02) 9642 3809
Kaczanowski smokehouse bone-in leg ham is Christmas (and Christmas in July) favourite!
Our smokehouse leg is Australian Pork cured with a salt brine, drawing out the delicate pink colour and preserving the succulent meat. Then the ham is cooked (bone-in) and smoked over a secret blend of wood shavings. The process infuses the ham with its award-winning flavour.
The smokehouse bone-in leg ham is available as a 'butt' (cut from the top of the ham leg) or a 'shank' (cut from the bottom of the ham leg).
How To Store
Store at or below 4°C. When refrigerated correctly, Leg Ham can be left unopened for up to two months.
When opening, remove the outer bag and wipe the ham with a clean cloth.
To remove the surface rind, loosen around the edge with a sharp knife then gently pull back the rind in one piece and put aside. Once you have sliced the desired amount of ham, place the rind back on the ham and cover with a clean tea towel or ham bag that has been dipped in a solution of 2 cups of water to 1 tablespoon of vinegar with the excess squeezed out.
Replace the tea towel or ham bag every three days, your ham will stay moist and fresh tasting for up to three weeks.
How to serve
Seasonal recipes can be found on our Facebook page.
For product enquiries or to pickup from our factory enquire online or call (02) 9642 3809
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