Andrew Vourvahakis from Andrew’s Choice Smokehouse in Melbourne makes 1000 hams for his customers at Christmas every year, and smokes each one with the same care as if he were to be sitting down at Christmas lunch with every one of them. “To create that Christmas centrepiece for my customers isn’t my job – it’s my passion,” he says.
When selecting a ham, he says people should look out for a rich colour, firmness, smokiness you can smell and good fat content for moisture. Australian pork is a must, and female pigs give the best fat ratio on the legs.
“They should be naturally smoked to give a golden brown to rich dark brown colour, and maybe a bit lighter towards the hock end,” Vourvahakis says. “There should also be no cracks in the skin, and the hock shouldn’t be hollow or it’s been cooked wrong.”
Chin Chin’s executive chef Ben Cooper agrees that a sunken hock is a sign that your ham is overcooked. “If it’s in a bag, avoid anything with any excess liquid,” he adds. “And you want a natural meaty texture with good overall smokiness – don’t be afraid to ask the butcher if you can taste it.”
Still haven’t got your Christmas ham in the bag? These are some of the best hams in Australia to buy this festive season.
New South Wales
Pasture-raised pigs are the focal point for these Marrickville and Waverley butcheries. Hams are lightly smoked to show the pork’s flavour, and you can also request for the skin to be removed and ham scored. You can also add on an optional Malfroy’s Gold honey and Wildflower ale-fuelled glaze. Glazed pick-up only, and unglazed available across New South Wales. Hams start from $218 for a leg with bone in.
Victoria
Andrew McConnell’s meat providore smokes rare breed pork over smouldering woodchips (made from Yarra Yering red wine barrels) for this bone-in beauty. It comes with a Meatsmith ham glaze, and you can also add on a bottle of Yarra Yering red wine in a gift box. Prices start from $130 for a half leg, and delivery is available across Victoria.
Meatsmith
(Photo: Jana Langhorst)Victoria
Naturally smoked, brined with herbs and spices and consistently voted Victoria’s Best Ham, these plump beauties made from 100 per cent Australian pork are a work of art. Their 7kg traditional ham on the bone is $195, and there are also easy-carve boneless options, made with just as much pride and care.
New South Wales
Fans of this Marrickville smokehouse know that you have to get in early to secure one of these free-range, ironwood-smoked hocks. You can also opt for one of its hampers, which includes a small boneless smoked ham with orange glaze, smallgoods like airdried bresaola and prosciutto, King Island cheddar, plum pudding and various other Christmas accoutrements for $110.
New South Wales
Hams area available in-store at Vic’s Meat’s three NSW locations (Pyrmont, Mascot and Victor Churchill in Woollahra), as well as via its online store which delivers around the country (except WA and NT). Half hams weigharound 3.2kg to 3.9kg at $155, making them perfect for smaller gatherings (each feeds between five and seven people). Tender and plump, they’ve been smoked over beechwood for 12 hours.
Vic’s Meats
Queensland
Daryl Pattemore has been sourcing pork from the from the Darling Downs region, and curing and smoking it using traditional methods for over 40 years. His skill shows in these top-grade hams.
Tasmania and Victoria
Order one of the free-range, rare breed hams from this beautiful family-run farm in northwest Tasmania. Orders will be delivered to various Tassie locations before Christmas including Hobart, Launceston and King Island, as well as over the ditch to Melbourne. Their free-range hams on the bone range from 5kg to 9kg and cost $26 per kilo. Pay your deposit online now and settle the balance once the full weight is determined.
South Australia
Get your order in for these free-range, beechwood-smoked South Australian hams, and they also sell free-range roasting geese from The Broody Goose Farm in the Murray River region. Ham on the bone starts at $17.99 per kilo and orders close 17 December.
Western Australia
The Re family have owned this premium smallgoods business since 1953, with Umberto Re’s grandsons Eric and Jon Paul continuing his legacy at their butcher in Malaga in North Perth. Head to the website to order their German beechwood-smoked hams for $14.49 per kilo, and pick up in store.
Andrew’s Choice Smokehouse
