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Free Range Berkshire Boneless Full Ham

Free Range Berkshire Boneless Full Ham

Indulge in the exceptional flavour and supple texture of G. McBean Family Butchers’ Ravens Creek Berkshire Boneless Full Leg Ham. Each of our hams originates from the free-roaming Berkshire pigs of Raven's Creek Farm, renowned for their ethical farming practices and the premium quality of their free-range pork.

These hams are a testament to tradition and taste, prepared following time-honoured techniques that highlight the natural richness of the Berkshire breed. Gently smoked in store at G. McBean Family Butchers, they embody a symphony of flavours that can only come from the dedication to artisanal craft.

Experience the difference with every slice of our full leg ham, available in several sizes to grace your table and feed your guests:

All hams will be packed with a bespoke ham bag, ensuring that the exquisite flavour and freshness are preserved from our door to yours.

Instructions for preparation and cooking are provided with every purchase, ensuring that your ham is not only a centrepiece but a conversation starter about the finest in culinary arts, exclusively available at G. McBean Family Butchers.

6-6.5kg feeds approximately 10 people

Free-range, Berkshire, Ravens Creek, Victorian, Pork

This product is freshly made and is optimal when consumed within 7 days. Please consult the packaging for details on the "use by" date.

Preheat your oven to 325°F (160°C).
Place the ham in a roasting pan.
Bake for 15 minutes per pound.


1 bone-in ham (about 5-7 pounds)
1 cup brown sugar
1/2 cup Dijon mustard
1/4 cup maple syrup
1/4 cup pineapple juice
1/4 cup orange juice
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon

Preheat the Oven: Preheat your oven to 325°F (165°C).

Prepare the Ham: Place the ham in a large roasting pan, fat side up. If it has a rind, you can leave it on or remove it as per your preference. Using a sharp knife, score the surface of the ham in a diamond pattern, making cuts about 1/4 inch deep.

Prepare the Glaze: In a medium-sized saucepan, combine the brown sugar, Dijon mustard, maple syrup, pineapple juice, orange juice, ground cloves, and ground cinnamon. Heat over medium-low heat, stirring frequently until the sugar has dissolved and the glaze is smooth, about 5-7 minutes.

Glaze the Ham: Pour about half of the glaze over the ham, ensuring it gets into the scored cuts. Reserve the other half of the glaze for basting during cooking.

Bake: Cover the ham with aluminum foil and place it in the preheated oven. Bake for about 1 to 1.5 hours, or until the internal temperature reaches 140°F (60°C). Baste the ham with the remaining glaze every 20-30 minutes during cooking.

Finish and Serve: Remove the ham from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute, keeping the ham moist. Carve and serve as desired.

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