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Ham basics
Whole legs of ham usually weigh between seven and 10 kilograms, which is enough to feed a small army (see Guide to ham weights). You can always freeze leftovers or go for half leg, shoulder or easy carve boneless leg hams, which weigh between three to six kilograms.
After removing the rind, (see How to remove rind and score the ham), wrap it in a damp tea towel and store in the fridge. Use it to cover leftover ham when storing. (The rind will stop the ham from drying out.)
For perfect presentation, choose a ham with at least a 1.5cm-thick layer of fat. Score the fat in a diamond pattern, about 1cm deep. Take care not to cut through to the meat - the fat shrinks during cooking, so a deep cut may expose the meat and spoil the appearance of the ham. If you're using a light glaze, stud the centre of each diamond shape with cloves (this will stop the fat lifting away from the ham).
You can freeze the ham and the ham bone to be used in soups, sandwiches and casseroles. Cut the meat from the bone and wrap separately in plastic wrap. Place in airtight containers. Label, date and freeze for up to one month. Thaw in fridge overnight.
Found this in taste.com.au... it seems easy enough but everything depends on my availability to prepare for it. I might just have ham and prepare for a side dish. Planning for the Christmas lunch menu is a long shot for me considering I haven't even thought of the christmas wreath which is easy to take care of - buying at the shops.
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