Christmas Cooking Menu

Whole or Half Leg (Bone In) 1. Preheat your oven (fan forced) or BBQ to 160c. 2. Glazing your ham: Cut through the ham skin - around the shank (you want to leave the skin on this part) then get your thumb under the skin and peel it off. Once all skin is removed, score the fat in a criss-cross pattern to 5mm depth, then place the ham onto a tray. 3. Coat the fat with Peter Watson Glaze (or glaze of your choice) over the top of the ham. 4. Bake in the oven, or the BBQ with the lid down, for 1 hour and 30 mins - brushing with extra glaze every half hour . When it’s done, allow it to cool for a few minutes then slice. 5. Serve with your favourite mustard, and glazed baby carrots. Boneless Ham Portions 1. Please note: our ham portions do not come with the same fat covering as whole or half leg hams. This means that they can’t be glazed using the traditional scoring/studding method, however can still be brushed with glaze for an extra pop of flavour . 2. Glazing your ham: Coat with ham glaze, and lay thinly sliced orange or pineapple (optional) over the top of the ham. Bake in the oven (fan forced), or the BBQ for 45 mins - 1hr on 160c with the lid down, brushing with extra glaze every 15 mins. 3. BoN hams are already cooked and ready to eat , so your goal is to just just heat them through. Be careful not to cook your ham for too long as you may dry it out .

Pork Loin or Rack 1. Remove the pork from its packaging and pat it dry (see pork crackle preparation) 2. Rub with olive oil and salt , ensuring it penetrates the scores. 3. Cook on a wire rack in a baking tray at 220°C until the rind starts to crackle (up to 30 minutes). 4. Lower the oven to 180°C and cook for 30-35 minutes per kg, based on your preference for doneness - we recommend not overcooking. If using a meat thermometer, aim for an internal temperature of 65-70°C in the thickest part of the meat. 5. Remove from oven and rest 15 - 20 mins before slicing. Preparing Pork Crackle 1. For amazing crackle, give the pork skin plenty of time to dry out before cooking. For the absolute best results, the day before your cook, pour boiling water over the skin of your pork to make it expand (make sure you only scald the skin, not the meat!). 2. Pat the skin dry, rub with salt and leave uncovered (or with a tea towel over it) on a plate in your fridge. On the day of cooking, remove from fridge and allow to come to room temperature (about 30 minutes). 3. Preheat your oven to 220°C (fan forced). Pat the skin dry again with paper towel and then drizzle olive oil on the skin and a generous amount of Murray River salt . At the end of cooking time, appraise the crackle - if it hasn’t popped yet , put it under the griller for a couple of minutes and don’t take your eyes off it . All BON pork roasts come pre-scored for your cooking convenience.

Porchetta 1. Follow pork crackle instructions 2. An hour before you would like to cook, remove the porchetta from the fridge and wipe off the layer of salt wth a paper towel. 3. Rub the porchetta with oil and re-apply a fresh layer of salt . 4. Place in a pre-heated oven at 220°C (fan forced) for 30 minutes. 5. Turn down to 180°C and continue to cook for a further 25 minutes per kilo. (For a 1.5kg porchetta that's another 37 minutes) (For a 3kg porchetta that's another 75 minutes) 6. Cover the pork loosely with foil and set aside and rest for 15 minutes - remove the string before slicing. Cook the porchetta until an internal temperature of 70°C is reached. The pork will continue to cook as it rests. Preparing Pork Crackle 1. For amazing crackle, give the pork skin plenty of time to dry out before cooking - up to 4 days. For the absolute best results, the day before your cook, pour boiling water over the skin of your pork to make it expand (make sure you only scald the skin, not the meat!). 2. Pat the skin dry, rub with salt and leave uncovered (or with a tea towel over it) on a plate in your fridge. On the day of cooking, remove from fridge and allow to come to room temperature (about 30 minutes) 3. Preheat your oven to 220°C (fan forced). Pat the skin dry again with paper towel and then drizzle olive oil on the skin and a generous amount of Murray River salt . At the end of cooking time, appraise the crackle - if it hasn’t popped yet put it under the griller for 2 minutes

Chicken Ballotine 1. Season with salt and pepper . 2. Place in a preheated oven at 180°C. 3. Cook for 1 hour 15 minutes. 4. Remove from oven and let stand for 15 minutes prior to serving Duck Ballotine 1. Preheat oven to 180C. 2. Season with Murray River Salt flakes 3. Place on a a wire rack and roast for approx. 60min. We allow 40 minutes per kg 4. Remove from oven when internal temperature reaches 60c and rest uncovered for at least 15min before carving. Serve with warmed red wine jus, potato gratin and dressed leaves.

Whole Turkey & Buffes 1. Preheat your oven to 180 degrees. Drizzle olive oil or cream over the skin of the turkey and season with Murray River Salt .Place your turkey in a baking dish and cover with foil. 2. Keep covered in foil for first half of cooking time. Remove foil and baste with the turkey juices every half an hour . How long should I cook my turkey for? - For an un-stuffed turkey & turkey buffe allow approx. 25 minutes per kg - For a stuffed turkey allow 35 minutes per kg Boneless Turkey Breast Roll 1. Remove the breast roll from its packaging. Rub olive oil or cream over the skin and season with Murray River Salt . Gently cover the top with foil. 2. Roast in a dish for approx. 30mins per kilo of meat on 180 degrees (fan forced) - for example, a 2kg turkey roll would need about 1 hour . Cover with foil for half of the cooking time then remove foil, baste with turkey juices or melted butter, then cook uncovered for the remaining time. How do I know if my turkey is cooked? - The juices should run clear when you insert a skewer into the thickest part of the meat . If there is some sign of pink return to the oven for 10 minutes and check again. Repeat process until cooked. If using a meat thermometer - ensure that the thickest part of the breast is reading 70 degrees and if you have a whole turkey that’s stuffed, the stuffing should read at least 65 degrees. Once cooked - rest your turkey for 20 minutes before carving.

Premium Beef Eye Fillet 1. Sear the fillet on all sides for around 7 mins or until browned evenly. 2. Close the BBQ lid or move into the oven. Obtain a steady 180°C (fan forced if using oven) and bake for 30 – 40 mins. 3. Rest for 10 mins before slicing. If using a meat thermometer , insert it into the middle (thickest part of the roasting piece). Temperature guide: Medium- rare: 52-55°C Medium: 60-65°C Well done: 70+°C