Consumer group CHOICE has revealed the best-tasting Christmas ham to ensure you have the perfect product for your Christmas festivities.
CHOICE experts blind-tasted 12 leg hams from Coles, Woolworths, IGA and Aldi, assessing them on several criteria: flavour, texture, appearance and smell.
“Christmas ham is a staple for the holidays, but with so many to choose from, it can be tricky to find the best one for your table. Luckily, our experts have taste-tested a variety of Christmas hams to help you choose the best option,” says Editorial Director, Mark Serrels.
“Coles Christmas Beechwood Smoked Half Leg Ham took first place, receiving a score of 80%. Our experts praised it for its mild but pleasant aroma, good texture with a moist mouthfeel, and its flavour, which was balanced nicely with smoky and sweetness,” says Serrels.
“The winning Coles ham was also one of the cheapest hams in our taste test, costing only $8.00 per kg, revealing that price doesn’t always indicate quality,” says Serrels.
The top-performing Christmas hams:
1. Coles Christmas Beechwood Smoked Half Leg Ham
CHOICE Expert Rating: 80%
Price per kg: $8.00
2. Woolworths Mountain Ash Wood Double Smoked Half Leg Ham
CHOICE Expert Rating: 75%
Price per kg: $13.00
3. Woolworths Bone In Half Leg Ham
CHOICE Expert Rating: 70%
Price per kg: $8.00
The lowest performing Christmas hams
1. Aldi Festive Selection Australian Half Leg Ham On-The-Bone
CHOICE Expert Rating: 61%
Price per kg: $7.99
2. Woolworths Gold Collection Triple Smoked Free Range Half Leg Ham
CHOICE Expert Rating: 62%
Price per kg: $15.50
Images available: https://drive.google.com/drive/folders/15qXpoIQFdFgpqwdEF4nrwPx8NPASkKk6?usp=sharing
Editor’s notes:
Our expert tasters
Brigid Treloar has been a freelance food consultant for over 30 years. The author of eight cookbooks, and co-author of three others, she also contributes to newspapers and magazines, reviews restaurants and judges cookery and recipe competitions. Brigid has presented specialist cooking classes around Australia and overseas, and often appears on TV and radio. She’s a lecturer at Le Cordon Bleu, consultant with Zest Waterfront Venues, and advises many of Australia’s food companies on product and recipe development.
Greg Bonnefin started his career in the processed meat industry at Presto Smallgoods in the Quality department, and after a year became Chief Chemist. During that time, he became involved in the Royal Agricultural Society original Ham and Bacon judging competitions and was actively involved in the food regulations related to processed meats, to bring health and food safety into line with expectations. He remains a member of the American Meat Science Association, Institute of Food Technology and the Australian Institute of Food Science and Technology.
David Stössel commenced his culinary journey, being awarded a hospitality scholarship that took him to London and the esteemed five-star Great Eastern Hotel. Here he immersed himself in the art of hospitality, laying a solid foundation for his future restaurant and food endeavours. David now leads Feather and Bone, Sydney’s leading ethical and sustainable butcher and providore. With a wealth of hospitality and commercial experience, he guides the company, infusing his unique perspective and experience to enhance its offerings while staying committed to the essence of the craft of good service and exceptional produce.
