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Ham On The Bone

xmas ham

Description
• Appearance:       Golden brown exterior, surface with a light pink moist interior.
• Aroma:                 Fresh, full flavoured pork leg, free of foreign odours or taints.
• Texture:                Moist, firm and fine textured
• Compliance:       This product complies with Australian and New Zealand Food Standards Code

Process
The traditional ham on the bone. Ready to carve for your Christmas table or enjoy freshly sliced.

Shelf life
Six weeks provided the casing is intact and the product is kept below 4°C. Once opened, the product should be consumed within five days.

Packaging
Vacuum packed in a food grade multi- layered shrink bag, random weights.

Cooking
This is a fully cooked product which can be consumed either hot or cold.

Ingredients
Pork(76%min), water, salt, mineral salts (451, 452, 450), dextrose, antioxidant (316), preservative (250), sugar. No gluten added.

Allergen Declaration and Advisory Warning Statements

Food Component Present
Peanuts and peanut oil No
Tree Nuts (almonds, cashews, macadamia etc ) No
Gluten (includes wheat, rye, oats, barley, spelt) No
Egg & egg Products No
Milk or milk components No
Fish & fish products No
Crustacea and its products No
Sulphites (>10mg/kg) No
Royal Jelly No
Bee Pollen or Propolis No
Soy and soybean oil No

 

 

 

 

 

 

“Yes” requires that a mandatory or advisory warning statement is required on the pack

Storage Instructions
Keep Refrigerated (0-4°C)

Directions for Use
Can be consumed direct from the pack or served heated

Country of Origin Statement
Made in Australia from local and imported ingredients.

Warning Statements: None

Foreign Matter
Free from Foreign Matter.

Nutritional Information
Serving size: 50g

Component

Av. Quantity per serve

Av. Quantity per 100 g

Energy (kj)

200

400

Protein (g)

8.7

17.4

Fat–total (g)

< 1

1.3

-saturated (g)           
< 1
     
< 1

Carbohydrates (g)

1.0

2.1

-sugars (g)

1.0

1.9

Sodium (mg)

940

1880

                     

Nutritional Data has been determined by the use of supplier specifications and generic data bases such as Nuttab. All data should be considered averages and theoretical.