Crackling ham

Crisp crackling ham makes a beautiful centrepiece for Christmas Day.

  • 2 hrs cooking (plus standing time)
  • Serves 10
  • Print
Crackling ham with salt and vinegar potatoes
Combine the best of ham and roast pork with this traditional boneless ham topped with a deliciously crispy crackling.


  • 1 3kg Crackling Ham
  • 1 tablespoon oil
  • 2 teaspoons coarse cooking salt


  • 1
    Remove ham packaging and wipe off any excess moisture with paper towel. Place on a rack in a medium baking dish. Stand for 30 minutes at room temperature. If you have time, leave uncovered in the fridge overnight before cooking to help the rind dry.
  • 2
    Carefully score across the rind every 5mm using a small sharp knife. Use the light score marks already on the rind as a guide. Massage the ham with the oil and the salt. Allow to stand for a further 30 minutes.
  • 3
    Preheat the oven to 240°C (220°C fan-forced).
  • 4
    Place into the middle of the oven, roast until the skin starts to blister and crackle, rotating the baking dish halfway (60-75 minutes depending on your oven).
  • 5
    Reduce the temperature to 200°C 
(180°C fan-forced) and cook for 
a further 1 hour or until heated 
through (the internal temperature 

will reach approximately 60°C).
  • 6
    Remove from the oven and, using serrated knife, carve into slices.

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