Choose your delivery day
Christmas orders are delivered between 18 and 23 December, excluding Sunday. Poultry arrives fresh, everything else frozen.
Dry Cured Ham Hocks
Our dry cured gammon hocks are always taken from the leg of our pastured pigs. These are the thicker hocks on the pig and carry the most wonderful richly flavoured meat.
They are always one of the leanest cuts of pork and require to be slowly braised till tender. Dry curing our hocks ensures they have the most remarkable concentration of flavour and these hocks are brilliant at adding flavour to dishes.
Once pulled ham hock can be added to salads, chicken and ham pies and soups to add a great depth of flavour.
We do not use nitrates in our gammon but do use a very small amount of nitrites, these break down very quickly during the curing process and so are unlikely to be in the finished product when you eat it.
Cooking guide
For beautiful roast ham hocks that simply just fall of the bone, start by soaking your ham in water overnight.
Preheat your oven to 150°C and get a deep sided roasting dish and place your ham hocks in the dish.
Pour into the bottom of the pan a good bit of ginger beer, spices (like bay, clove, star anise etc), orange segments and some water to top and cover the tray with tin foil.
Slowly roast the ham hocks with the foil on top for around 4 hours, checking every 30 mins to turn the hocks and ensuring their is plenty of liquid in the tray.
Remove the top of the cling film and pour away the liquid that is left. Mix in a bowl ginger syrup, dijon mustard and a little muscovado sugar and use some of this to glaze the ham hocks, reserving some.
Rest for 20 mins and meanwhile raise the heat to around 190°C. Place back in the oven and glaze for 15 minutes, basting in fresh glaze every 5 minutes or so.
Your ham hock should pull easily away from the bone and make a superb glazed roast.
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.