The gold-packaged Dana’s honey ham has been flying off the shelves this Christmas.

Co-owner Peter Carey said the ham had been glazed with special herbs and spices.

“But we’re not saying there’s 11 secret herbs and spices,” he said.

Mr Carey and business partner Steve Whitfield have prepared about 300 hams for the festive season.

“We’re still cooking them. They’re still available,” he said. “We advise people coming in and seeing what’s left.”

All the bone and boneless honey-cured hams have been prepared in-store.

Mr Carey said the hams took about five days to process.

“The hams are injected and soaked in brine for about two days,” he said.

“Then we cook and smoke the hams in beechwood for 15 hours.”

Carey’s Quality Meats sources its pork from the Western District.

Mr Carey said he enjoyed a traditional Christmas lunch.

“The first thing that happens on Christmas morning is ham on toast,” he said. “It’s something that I’ve been doing since I was a kid.”

The butcher supplies to Wilson’s Fruit and Vegetables in Ballarat and the Pig and Goose in Buninyong.