Choose your delivery day
Christmas orders are delivered between 18 and 23 December, excluding Sunday. Poultry arrives fresh, everything else frozen.
Smoked Dry Cured Ham Hocks
Our smoked dry cured ham hocks are taken from the hind leg of the pig.
These meaty portions are then dry cured and then air dried to concentrate the flavour before smoking gently over our applewood and cherrywood mix. This blend of wood delivers the perfect mixture of light fragrance of apple and the rich deep flavour of the cherry wood.
Our smoked ham hocks are superb as an addition to homemade baked beans or adding depth of flavour to soups or pies.
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.