December is one of the busiest months for us on the farm. Shearing is about to start this week so I thought a ham would be perfect for feeding the shearers and rousies. This is one of our NZ champagne semi boneless hams, skin removed, fat scored and dusted with @rumandque Rib Rocker, in the oven at 180 for an hour and then glazed with Rum & Que’s ham glaze, leave in the oven for another hour basting with the juices and glaze regularly. It couldn’t be any easier!!!! This is so sticky and sweet, can’t wait to try it 🤤