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Champagne Ham Bone In

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The meat is tender, pale pinkish colour. The skin, fat and meat ratio is ideal proportion and required lesser time in cooking. The pinkish mean is tender and distinguished nutritionally by its level of thiamine, riboflavin and niacin (Vitamin B), which are higher in other meats. An excellent choice for Christmas Treats!

Ingredients list:

Pork, Salt, Champagne, Spices, Sugar, Spice Extracts, Phosphates, Ascorbic Acid, Flavors, Sodium Acetate, Dextrose, Maltodextrin, Carrageen, Isolated Soy Protein, Monosodium Glutamate, Hydrolyzed Vegetable Protein, Rape Oil, Nitrite

Re-Heating Instruction: 

Best served chilled. 

Otherwise, for whole fully cooked hams, first cut off any skin. Score the through and the internal temperature reaches 72C. Again, figure no more than 10 minutes per pound. An 8-pounder will take 1 hour and 20 minutes. You can baste the ham during roasting with the pan juice or a glaze if you like 


Approx. 4kg - 5kg (Serves 6-8 Pax)

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