Short answer: for a showpiece on the Christmas table, a bone in ham (whole ham or a half ham) delivers classic flavour and moisture. If tidy slicing and low prep time matter, a boneless ham or champagne ham is the easy winner. Halswell Butchery - Christchurch’s best butcher for festive centrepieces—will size, prep and glaze to suit your Christmas menu, with online delivery across Canterbury.

A Kiwi Classic: Christmas Hams

Christmas hams are the stress-free centrepiece of a holiday feast, a true Kiwi classic. When choosing your ham, consider the type (bone-in ham, boneless ham, champagne ham), the average weight for your guest count, and how you plan to serve it—thin slices for sandwiches and platters or thick, carve-at-table celebration cuts. Most hams are pre-cooked; you’re largely following simple cooking instructions to warm through and finish with a glaze.

Types of Ham (and who they suit)

Ham on the Bone (Whole)

• Why: the traditional Christmas ham with the richest taste and impressive presentation. The bone helps the meat stay moist.

• Best for: big gatherings where ham is the main meat dish.

• Notes: allow fridge space and a sharp knife for confident slicing.

Ham on the Bone (Half)

• Why: the same flavour profile in a more manageable size. It comes in three different sizes to suit your crowd (approximately 4kg, 4.5kg, and 5kg).

• Best for: medium groups, smaller ovens, or when ham isn’t the only main meat dish.

• Notes: a half ham with the hock left looks classic and carves cleanly.

Boneless Ham / Champagne Ham

• Why: tidy, even slices with bones removed; low prep time and a good price across sizes. Perfect cold or hot and perfect for breakfast, lunch or dinner.

• Best for: platters, kids, and easy next-day sandwiches on fresh bread or toast.

Specialty Styles

• Smoked or lightly dry-cured for a distinct flavour.

• Pressed ham for uniform shape and very thin slices.

• Fresh ham (pork leg cured and cooked at home) if you want to control the glaze from start to finish.

You’ll find current products in our Meat for Christmas and Ham on the Bone collections.

Country of Origin & Quality Cues

We champion New Zealand pork. Our team explains curing (cured vs. dry-cured), smoking levels (smoked vs. mild), rind thickness, and fat coverage so you know exactly what you’ll cook and eat.

How Big Should I Buy?

• Bone in ham: plan around 250–300 g per person (yield accounts for the bone).

• Boneless ham/champagne ham: 150–200 g per person if there are plenty of sides.

• Small households: choose a half or boneless for easier storage and slicing.

If ham is the only main meat dish, size it up slightly. Prefer numbers in imperial? Roughly ½ pound to ⅔ pound per person works well for bone-in.

Cooking, Glazing & Finishing

Most hams arrive cooked. You’ll score the rind, brush on glaze, and bake gently in the oven.

Simple method

1. Score the rind in diamonds; stud with a clove or two if you like.

2. Brush with glaze: brown sugar + mustard + orange, or maple syrup + honey + cider vinegar, or a festive twist with a splash of rum.

3. Bake at 160–170 °C, basting, until the surface is caramelised and the internal temperature reaches about 60–65 °C.

4. Rest 15–20 minutes, then carve with a long, sharp knife into thin slices or thick celebration cuts.

Chef tips from our butchers: remove netting, keep the hock left if you want that classic look, and save the bone for pea-and-ham soup.

Evaluating Quality (what we look for)

• Even cure and colour, smooth rind, and a neat fat cap.

• Clean aroma (never sharp or acrid).

• Moist, fine-grained texture so slices hold their shape.

• Balanced flavour—sweetness from the sugar in the glaze should support, not overwhelm, the pork.

Buying Options (in-store and online)

• Friendly staff and skilled butchers to help you choose a whole ham, a half ham, or boneless options.

• Custom prep: rind scored, hock left, netting off, and glaze guidance tailored to your oven and timetable.

• Order online for chilled delivery to your door anywhere in Canterbury, or collect in store at Halswell.

Serving & Pairing Ideas

Serve warm with roast veg, or cold with salads for a summer Christmas. Pair with mustard, pineapple relish, or cranberry chutney. Load thin slices into fresh bread with butter and a dab of honey-mustard—next-day ideas: ham and eggs, frittata, fried rice, or toasties. Prosciutto-style paper-thin slicing works beautifully on a platter.

Storage & Safety

• Fridge below 4 °C; keep covered in a damp ham bag or tea towel (water plus a splash of vinegar).

• Whole or half on the bone keeps longer than sliced; aim to enjoy within 7–10 days once opened.

• Boneless sliced portions are best within 3–5 days.

• Freezing: boneless slices freeze well, airtight. Defrost in the fridge and follow cooking instructions if reheating.

Why Order Christmas Ham from Halswell Butchery?

As Christchurch’s best butchery for Christmas hams, we combine careful sourcing, craft preparation, and practical advice. You get helpful sizing guidance, top-quality 100% New Zealand free-range pork, and tips that make cooking simple—so your ham is flavorful, moist, and truly festive.

Whether you’re after a traditional Christmas ham, quality champagne ham at a good price, or a delicious glaze, we’ll help you find the perfect ham and carve out an easy holiday.

Shop Christmas Hams with Halswell Butchery

Set your Christmas menu up for success with products prepped by a local butcher who understands both yours and your family’s needs:

• Whole ham and half ham on the bone for classic presentation and taste

• Boneless ham/champagne ham with bones removed for neat slicing and less prep time

• Options pre-cut, spiral sliced or glaze-ready, with simple cooking instructions

Order online for Canterbury-wide delivery to your door or visit us in Halswell for sizing advice, slicing tips, and glaze ideas that work first time.