A perfectly cooked Australian Wagyu steak needs only two things: heat and patience. Top it with Del Bocia butter and you’ve got a restaurant-quality dinner in 10 minutes at home.
🥩 Wagyu Steak & Del Bocia Butter
Recipes
Crispy Christmas Porchetta with Pumpkin & Roast Potatoes
Make Christmas lunch easy this year with our award-winning porchetta roast — crispy skin, succulent pork and golden veggies in under 2 hours. A festive centrepiece that tastes like you spent all morning in the kitchen (but didn’t).
The Ultimate Christmas Glazed Ham Guide
How to prepare, glaze & carve a ham like a pro
A perfectly glazed Christmas ham is what your friends and family will be taking about, all the way into the new year. The smell fills the house, the fat turns golden and glossy, and the table goes silent when the first slice hits the board.
Whether you’re cooking ham for the first time or refining your annual masterpiece, this guide will take you through prep, scoring, glazing, and carving... step by step.
And if you’re starting with an ethically farmed, free-range Australian ham, you’re already off to the best possible start.
Choosing the Right Ham
A good ham makes everything easier. Look for:
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Ethically farmed pork
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Free-range sourcing
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A natural fat cap for scoring
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Quality smoke profile (not artificial additives)
At The Lucky Pig, we use 100% Australian pork and smoke our hams in-house in Bentleigh. Our fat layer is designed for crisp scoring and caramelisation, and the hams are glaze-ready straight from the bag.
👉 View our Leg Ham on the Bone here
Preparation & Cooking Method
Serves: The whole family
Prep time: 15 min
Cook time: 2–3 hours
Method:
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Preheat your oven to 170–180°C (340–355°F).
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Remove the ham from its packaging and place it on a roasting rack in a baking tray.
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With a sharp knife, remove the rind, keeping the fat layer intact.
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Score the fat in a criss-cross pattern — shallow cuts only.
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Optional: stud the intersections with cloves.
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Brush the ham generously with your glaze.
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Add a splash of apple or orange juice to the tray for moisture.
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Bake, brushing with fresh glaze every 30 minutes.
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Cook until golden, glossy, and caramelised (usually 2–3 hours).
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Rest for at least 10 minutes before carving.
Our 'Go To' Glaze and Inspiration
Here’s a glaze that pairs beautifully with smoked ham:
👉 Blackberry Spiced Christmas Ham Glaze
How to Carve Your Ham Like a Butcher
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Use a long, sharp carving knife.
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Slice down along the bone to release a section.
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Turn that piece sideways and slice across the grain.
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Resting is essential — it keeps the ham juicy.
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Save the ham bone for pea and ham soup or stocks.
Make the Most of Leftovers
Leftover ham is one of the best parts of Christmas. Try:
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Fried rice with ham & veggies
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Smoked ham & cheddar toasties
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Pasta carbonara
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Boxing Day Ham and Veggie Frittata
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Russian Salad with Leftover Christmas Ham
📍 Visit Us in Bentleigh
The Lucky Pig Butchery
452 Centre Road, Bentleigh
Steak Tacos with Chimichurri
Elevate taco night with juicy scotch fillet steaks, quick pan-toasted tortillas, a bright salad mix and punchy chimichurri. Perfect for a flavour-packed weeknight or weekend feast.
Lamb Rosemary Skewers
These Lamb Rosemary Skewers are everything you want from the grill — tender, smoky, and bursting with flavour. Made using premium Lamb Backstraps (Twin Pack) from The Lucky Pig, this easy recipe delivers a restaurant-quality meal at home in under 30 minutes.