‘I think customers should know if the ham they serve for Christmas lunch might have spent three months on a boat being shipped in from overseas.
‘Pork products are flooding the local market from places such as Scandinavia, Asia and North America. When it comes to Christmas hams, there is no substitute for local produce. Australian produce is a clear winner for appearance, taste and value.
‘Customers need to look for the hot pink Australian PorkMark logo – this is a guarantee that the ham is made with 100 per cent Australian home-grown pork.
‘In fact, research shows that around 90 per cent of Australians prefer to buy Australian produce because they believe Australian pork is fresher, of a higher quality and tastes better.’
Adam says he’s ‘cracked the code’ to the perfect Christmas ham, and says storing your ham correctly and using the right glaze are also necessary to having a cracker ham.
He says to store your ham correctly, you should soak a ham bag in a solution of two cups of water and 1 cup of vinegar - before squeezing out the excess moisture and place ham in the bag. He then suggests rinsing and resoling the bag every few days and storing it in the fridge at all times.
As for Adam’s secret glaze, he’s shared his ‘sure fire’ recipe below. Enjoy!
ADAM’s SURE FIRE GLAZE RECIPE
¾ cup of orange juice
½ tsp of nutmeg
1 cup orange marmalade, sieved
¼ cup Grand Marnier or whisky (opt)
Combine the ingredients into a saucepan and heat over a low heat until dissolved. Simmer until reduced by half. Remove the rind and use a sharp knife to score the ham in a diamond pattern. Place the ham, scored side up, in a large baking pan and brush over glaze. Place into a pre-heated oven or hooded BBQ at 180C for 20 mins per kg, basting occasionally until the ham is golden brown and warmed through.
* Adam’s four stores are located at Hornsby, Bondi Junction, Eastgardens and Macquarie Centre in Sydney.