This Christmas, we’re bringing something truly special to our Highlands Natural community - a small batch of pasture-raised, artisan-smoked Christmas hams from Refalo Free Range Pork, based in Canowindra in the Central Tablelands between Bathurst and Orange.

These exceptional hams come from pigs raised slowly and naturally on open pastures, producing meat that’s rich in flavour, beautifully marbled and ethically farmed. Each ham has been smoked to perfection in-house specially by our butcher Mat, using traditional methods that honour the craft of real food.

Add one of these premium artisanal Christmas Hams to your Christmas delivery run - a delicious centrepiece that embodies the same regenerative, respectful farming principles you’ve come to expect from Highlands Natural.

• Full Ham (8–9kg) – $30/kg (approx. $240–$270)
• Half Ham (4–5kg) – $32/kg (approx. $128–$160)

Final pricing will be confirmed once your ham has been allocated, based on its exact weight within the range listed.

Pay your $50 deposit to reserve your ham, then you will be invoiced the remaining amount after sizes are allocated, which must be paid prior to delivery.

Hams will be ready for shipping or collection after December 1st.

• Free delivery when added to your December Beef Box order
• Normal cold courier rates apply if shipping separately
• Pick-up available after December 1st from:
  1 Ethel Ave, Brookvale (Sydney Metro)
• Mauger’s Meats, Bowral (Southern Highlands)

Only 50 hams available this season, offered exclusively to our Highlands Natural community. 

Reserve yours now to enjoy a true taste of pasture-raised excellence on your Christmas table.

1. Remove packaging and keep the ham bone covered with the supplied foil or cap.

2. Soak a clean tea towel, ham bag, or pillowcase in a solution of 2 cups of white vinegar and 2 litres of water.

3. Wring out so it’s damp, not dripping, and wrap it completely around the ham.

4. Place the wrapped ham in the fridge (ideally in the coolest part).

5. Re-soak the cloth every 2–3 days in the vinegar solution to keep it fresh.

6. Use within 2–3 weeks of opening.

7. Always slice off only what you need, keeping the rest covered and cold.