Choose your delivery day
Christmas orders are delivered between 18 and 23 December, excluding Sunday. Poultry arrives fresh, everything else frozen.
Dry Cured York Gammon Joint
Our dry cured York style gammon joints are the very best you can get. York style hams are traditional from our part of the world and are known for the supreme depth of their flavour and great texture.
We dry cure our hams for around 3 to 4 weeks to deepen the flavour and draw out the moisture before we air dry them further till they're absolutely perfect.
These are ready to either roast straight away and form the very best crackling, or slowly simmer.
It's best to soak the ham in the fridge for 24hrs to reduce the salt content.
Cooking guide
Begin by soaking your gammon in the fridge overnight.
Once soaked pour away the water and add fresh water with Onions, carrot, bay and peppercorns to flavour.
Bring to the boil, skim away what rises to the top and simmer gently for up to 30 minutes per kilo of ham.
Remove from the liquid (reserve this it makes a great stock), allow to rest for 30 minutes and carefully remove the skin, leaving as much fat as possible and score the fat in a criss cross pattern.
Preheat an oven to 180°C and glaze your ham in half of your chosen glaze. You can use marmalade, honey and clove, ginger syrup or any glaze of your choosing!
Roast in the oven for 20 minutes, remove and reglaze with the rest of your syrup and roast for another 10 minutes. This will create a beautiful caramelised glaze.
Allow 10 minutes to rest again before carving across the grain. Serve with mashed potato, cabbage and cumberland sauce.
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 NITRATE (trace)
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.