Christmas Crackling Ham



  • One portion of Crackling Ham
  • Olssons Rosemary and Sea Salt Rub (3 tbsp)
  • Fennel seeds (2 tbsp)


  1. Pat your ham portion with a paper towel and score the fat using a sharp knife. Liberally salt the rind. If you have time, leave the ham uncovered in the fridge for 24-48 hours to dry. If not, just pat dry and re-salt and pat a couple of times over.
  2. Preheat your oven to 220C. Sprinkle some fennel seeds and rosemary salt over the crackling, rubbing the flavours into the scored bits. Place the ham onto a baking tray and into the preheated oven.
  3. Cook for about 45 minutes to 1 hour (depending on the size of your ham) until the crackling is nice and crispy! 

Note: the product is fully cooked, it’s super juicy so not much chance of it drying out quickly. You can up the temperature if you think the crackling needs it