Christmas orders were taken for the popular bone-on and boneless hams in October and by the second week of November they were gone.

"Our hams are very popular," manager Matthew Morrish said. 

"We've prepared about 600 hams." 

Mr Morrish said there was still time to grab a last-minute Christmas ham. 

"Any hams that do not get picked up or if there have been miscalculations in our orders, there may be a few left over," he said. 

"They will be available for sale in the counter this Friday and Saturday."

Mr Morrish said the team were hoping to cook extra hams in the coming days. 

The hams are injected with a secret cure, soaked in brine for four to eight days and smoked using Australian hardwood.

Ballarat Meat Company

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"We have had the ovens going for 24 hours every day, for the past two weeks, to get them all cooked," he said. 

John Harbour uses Western Plains free range pork. 

Mr Morrish said the paddock to plate turn around was relatively quick.

"The pigs are about 18 months old," he said. 

"The ham has a nice smoky flavour, that's not too salty," he said. 

The butcher's ham won top honours at the Australian Meat Industry Council awards in 2014.