The Traditional Leg of Ham often enjoyed at the Australian Christmas table, is thought to have originated amongst the Germanic peoples in medieval times.
The first hams overseen by our DON® Fleischmeister's at DON® were the traditional leg on the bone. This original staple continues to be made today, along with a number of other styles that have evolved over the years.
The art of making great ham is 'simplicity'. The DON® Fleischmeister's skill includes selecting the best quality meat and then monitoring the process to ensure the natural characteristics of the ham to shine through.
DON® Ham is made from prime cuts of pork. Each leg is cured, then hung for an intense hot-smoking period, using selected Australian wood which intensifies the natural colour and flavour. The hams are then slow cooked for around eight hours.
Typical flavour characteristics found in ham range from mild and clean flavours to salty and savoury, juicy and succulent, as well as gamey more heavily smoked characters. Honey hams for example, exhibit a distinct sweetness on the palate. Wet-cured hams tend to be moist and firm in texture, with ham on the bone the drier of the range.
Today DON® produces a variety of hams using different processes and techniques to suit each style. From the delicately shaved ham that melts in your mouth, to the juicy, thick cuts that fall off the bone at Christmas; whatever your preference, DON® has a style to suit.