Can anyone in NZ/Aus explain hams to me?

[thetoothfairywhoforgot]

We've never done the Xmas ham thing and I'm a bit confused.

Do they come cooked or uncooked? What is the point of glazing? And how do I get one that is dry and flaky, like slow cooked beef, rather than wet and slimy?

Any advice? Most of my pals here are veggies.

That's why people use ham bags - to prevent them getting flyblown.

My friend spent Christmas in Sydney last year. God love her, but she is a bit on the slovenly side. Or maybe there just wasn't any room in the fridge.

Anyway, she left the ham, unwrapped, in the cooled down oven. Big mistake. BIG mistake.

God know how flies get in places, but they do.

When we first came to Australia in early 1970's it was not unusual in summer to see people with 20-30 flies riding on their backs. The flies were finally brought under some control when the govt imported dung beetles.

It only takes a moments inattention or just going through the flyscreen door to let a blow fly into the house. They are attracted by the smell of dead or cooking meat, rotting vegatation or animal faeces.

vegetation

I hope you and you family had an okay xmas echt. flowers

We've been lucky not to come across too many flies here. We do get pantry moths though. The fuckers.

Someone told me that it is actually illegal to sell raw ham here.

Thank you, toothfairy, it was good, with glasses raised to my DH.

The ham was not bad, even by UK standards, more dry as you cut in. Lots of pickles, courtesy of Aldi. As recommended upthread, I bought the ham from a local butcher who smokes his own.