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"An impressive Christmas Day centrepiece. 16 hours sous vide slow-cooked boneless Australian Ham. Ready to finish off in the oven for crispy crackling."
sous vide kitchen
Preheat oven to 240°C (fan-forced).
Remove Crackling Ham from packaging and dry skin with a paper towel. If time allows, chill the ham uncovered in the refrigerator for 30 minutes.
Place ham in a roasting tray.
Using a sharp knife, score the skin with diagonal lines at about 1cm apart.
Season skin with oil and salt.
Roast for 30 minutes at the top of the oven at 240°C.
Reduce heat to 180°C (fan-forced) and continue cooking for a further 40 minutes per kilo or until piping hot in the centre.
Rest for 2 minutes before carving & serving.
Consume within 4 hours after cooking.
What's Christmas Day without a nice big Christmas Ham, especially one that's perfectly cooked with crispy crackling skin. Our Sous Vide Kitchen Crackling Ham is so succulent and full of flavour your side dishes don’t have to do much heavy lifting. For Christmas, we suggest serving it with a traditional medley of roast vegetables and roast potatoes. Whatever your family traditional side dishes tend to be, our Crackling Ham is sure to be the standout dish this Christmas.
SVK (Sous Vide Kitchen) is manufactured for Harris Farm by BRYOPIN MEATS PTY LTD
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