It’s Kiwis' top choice for Christmas Day, so whether you want to make your showstopping glazed ham extra special or simply get the best one for your buck, Nikki Birrell shares her advice for choosing the right one for you.

A perfectly cooked ham is the jewel of any Kiwi Christmas feast, but choosing the right one can feel like navigating a maze of labels and price points. From free-range to free-farmed, imported to locally sourced, the options can be overwhelming.

Understanding the different types of ham

New Zealand offers a variety of hams to suit ethical and taste preferences.

Free-range ham comes from pigs that are born and raised outdoors with access to shelter and a natural environment throughout their lives.

In contrast, free-farmed ham typically refers to pigs born outdoors but raised indoors after weaning, often in “eco-shelters”.

These terms are not always clearly defined on labels, so it’s essential to ask questions and research brands to ensure they meet your expectations.

For instance, Freedom Farms markets its hams as free-farmed, reflecting high animal welfare standards. While free-farmed does involve some time spent indoors, these conditions are designed to prioritise animal welfare, meeting robust ethical standards.

Freedom Farms champagne ham. Photo / Freedom Farms

Imported pork accounts for nearly two-thirds of the pork consumed in New Zealand, making an informed decision about your Christmas ham more important than ever. You can tell the country of origin by checking the packaging for a “100% New Zealand Pork” label, a statement confirming the ham is made from New Zealand pork, or by asking your retailer directly.

New Zealand farmers uphold some of the highest animal welfare standards globally, ensuring quality products free from practices that are illegal here but permissible overseas.

However, labelling can sometimes be misleading.

“Some imported hams are processed and packaged locally, which can confuse consumers,” explains Brent Kleiss, chief executive of NZPork.

“Current labelling rules allow prominent New Zealand branding on products made from imported pork, with the country of origin often noted only in small print. This misleads shoppers who want to support local farmers.”

By choosing a ham made from 100% New Zealand pork, you’re guaranteed superior taste and texture while supporting local producers.

Where and when to buy your ham

Hams are widely available from supermarkets, specialty butchers and even directly from farms.

Woody’s Free Range Farm and Farm Gate Produce offer direct-from-farm options, though they often sell out quickly due to limited supply. Waipawa Butchery, for example, has already sold out for this season.

Freedom Farms hams, available through select retailers, are another excellent choice for those prioritising provenance and ethical farming practices and are much more widely available.

Christmas hams are in high demand, and many popular options sell out well before December. To avoid disappointment, consider ordering from a butcher or direct from a farm earlier in the season in 2025. However, supermarkets should still have options much closer to the big day.

A glazed ham by A Lady Butcher (Hana Miller Childs) using Farm Gate Produce's free-range heritage-breed pork. Photo / @aladybutcher

What to look for

Selecting the right ham comes down to several factors:

Provenance: Prioritise hams with a 100% New Zealand Pork label or check the packaging carefully for clarity on origin.

Size: Estimate about 300-500g of ham per person, depending on appetites and whether you want leftovers. Kleiss notes, “For larger gatherings, a bone-in ham often delivers better flavour, while a boneless ham is easier to carve and ideal for smaller groups.”

Flavour and glaze: Decide whether you want a pre-glazed ham, one that comes with a glaze kit, or to create your own glaze recipe. The curing process and glaze recipe can significantly influence the final flavour.

Price: Prices vary depending on size and quality. Supermarket hams can start at around $10 per kilogram for imported options, while premium New Zealand hams often cost well upwards of $15 per kilogram.

When buying, look for a natural pinkish colour, a good layer of fat (essential for glazing), and check the size to ensure it fits in your oven and fridge. “A well-cured ham should have a rich flavour and a beautiful texture,” says Kleiss.

Smoked raw ham from Westmere Butchery in Auckland. Photo / Westmere Butchery

How to prepare and cook your ham

Most hams in New Zealand are pre-cooked, whether smoked or unsmoked, meaning they only need to be warmed through. Proper glazing and baking, however, elevate the flavour and presentation.

Preparation: Remove the skin, leaving the fat intact, and score the fat in a diamond pattern to help the glaze adhere.

Reheating: Warm your ham at 160°C for 10-15 minutes per 500g, ensuring the internal temperature reaches 60°C.

Glazing: Apply your glaze during the last 30-40 minutes of reheating, basting every 10 minutes for a caramelised finish.

Marmalade glazed ham. Photo / Nicola Topping

Making the most of leftovers

After your feast, refrigerate leftover ham promptly. Store it in a ham bag or pillowcase soaked in water and vinegar to keep it moist.

Properly stored, ham can last up to a week in the fridge. Leftovers are versatile, perfect for sandwiches, quiches or adding to summer salads.

By reading the fine print, prioritising provenance and planning ahead, you can ensure your Christmas ham is a show-stopping centrepiece that delights your guests while supporting local farmers.

Herald contributor Nikki Birrell has worked in food and travel publishing for nearly 20 years. From managing your kitchen to cutting costs, she’s shared some helpful advice recently, including how to make the perfect risotto, the secret to cooking dried beans and choosing the right pasta.