Order Online > Ham Boneless

Ham Boneless

£51.40

PLEASE NOTE: DELIVERY 15TH TO 24TH OF DECEMBER ONLY

 

Delivery Tuesday to Saturday until 18 Dec
& Christmas week, Monday 20 to Friday 24 Dec

 

Our hams are boiled and then baked. Your ham will be delivered unglazed with the rind on to ensure freshness and ready to slice into for sandwiches. For instructions on how to remove the rind and for tips on ham glazing, please see the tab for COOKING INSTRUCTIONS below.

 

We supply 2 different sizes of ham, both plain and smoked.

Availability

PLEASE NOTE: DELIVERY 15TH TO 24TH OF DECEMBER ONLY

December 20th to 24th, Christmas week: Delivery Monday to Friday

Any orders placed outside of these days & dates cannot be delivered.

Order by Friday 17th December. Please note delivery slots are limited and may run out sooner.

Please be aware while we do our utmost to select the right size ham for you, weights are subject to some seasonal variation so we have to work with what nature gives us in December.

More Details

Our hams are wet cured 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.

Please be aware while we do our utmost to select the right ham for you, weights are subject to some seasonal variation so we have to work with what nature gives us in December.

Cooking Instructions

Your ham will arrive ready to slice, but if you like a decent glaze or prefer the rind off, follow our simple steps below. Try our Mustard glaze recipe or make your own.


Ginger Pig Ham Glaze:

Whisk together the following ingredients before preparing your ham: 250g Golden Syrup, 100g Demerara Sugar, 25g Wholegrain mustard, 10g White wine vinegar, 5g English Mustard Powder.


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.

Storage Advice

Refrigerate as soon as your order arrives.

Shelf life with proper storage - up to 7 days - please see use by date on arrival.

We recommend you wrap your ham tightly in foil after removing the original packaging.

Allergen Information

Contains sulphites from curing salts