Please note: This product is only available for delivery from the 19th of December. Please do not order for a delivery before then.
Although we dry-cure our bacon, we wet cure our hams to ensure that the cure (a homemade mixture of brown sugar and curing salts) reaches the centre of the meat. The gammons are brined for a week, transferred to fresh cure for a further 4-6 days and then gently simmered in water until cooked to make ham. For Christmas, we supply 3 different sizes.
Available for delivery Saturday 19th, Tuesday 22nd, Wednesday 23rd, Thursday 24th December.
Ready to slice, but if you like a decent glaze on your ham you can buy our Mustard glaze or make your own.
Ham Glazing Guide
YOU WILL NEED: Kettle, Baking parcement, Ovenproof dish, Ham, Mustard glaze, Cloves
FIRSTLY: Boil a kettle full of water and preheat the oven to 220°.
STEP 1: Line an ovenproof dish with baking parcement and place the ham on top. Pour boiling water over the ham and leave to cool for 5 minutes.
STEP 2: Create an incision lengthways along the centre of the ham and remove the rind. Once the rind is removed score the fat in a diamond pattern at 1-inch intevals.
STEP 3: Starting from the highest point, pour the glaze over the ham. Ensure the whole ham is covered with glaze, and, if needed, use a spoon to spread the glaze over the ham.
STEP 4: Prick the ham with the cloves, inserting these into the cross-hatched score marks made earlier.
STEP 5: Place the ham, in the ovenproof dish, into the oven at 220° for 20 minutes or until the glazing is golden. Rotate the ham once or twice in the oven during cooking to get an even colour.
Remove the ham from the oven and place on a dish ready to serve.
Although we prefer meat wrapped in butcher's paper, we decided to vacuum pack our nationwide deliveries in order to help prolong shelf life and reduce leakages in transit. Refrigerate as soon as your order arrives. Please see the labels for use by dates.