Choose your delivery day
Christmas orders are delivered between 18 and 23 December, excluding Sunday. Poultry arrives fresh, everything else frozen.
Smoked Dry Cured York Gammon Joint
Our smoked York gammon joints are dry cured to perfection. They spend a month or so dry curing in our chillers before we air dry them.
After this long process and great labour of love, we then smoke them gently over our house blend of applewood and cherrywood. This wonderful blend imparts both a fragrant fruitiness from the apple and subtle deeper notes from the cherrywood.
These hams are portioned ready to cook. Either you can roast the joint straight away or boil, remove the skin and glaze for the most beautiful glazed ham you can imagine!
Cooking guide
Cook pork until it is steaming hot all the way through and the juices run clear.
Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.
How Christmas delivery works
Christmas orders are delivered on the day you choose, between 18 and 23 December. Our insulated wool packaging keeps everything in good condition, and every delivery is tracked.
Ingredients and allergens
Proper pork, Sea Salt, Molasses Sugar, Sodium Nitrite
Allergens are listed in the ingredients. Ask us if you need more detail.
Storage
Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
3 steps to an easy Christmas
( 1 )
Pick your day
Choose a delivery day between 18 and 23 December. Slots are limited, so book early.
( 2 )
Fill your basket
Turkey, beef, gammon and homemade trimmings, butchered to order by our team.
( 3 )
Cook with confidence
Delivered in wool-lined boxes, with Ben’s cooking timetable inside.