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Christmas ham


Easy and delicious… All you need is a pot big enough to boil the ham in and a jar of marmalade. A thermapen to check the temperature and make sure it is cooked will take any pressure off too.


We make the ham in the shop, using free range pork. We also smoke the hams ourselves.


1. Put the ham in a big pot and cover with cold water. Bring to the boil.


2. Turn down the heat to a simmer. Using a lid will reduce the amount of energy you use to do this, just leave a small space for steam to escape.


3. Simmer for x amount of time:


4. When it's cooked, the centre of the ham will be over 65 degrees (use your thermapen to check).


5. Take the ham out of the pot, and leave to cool for a few minutes.


6. Use a knife to peel off the skin, then score the fat underneath.


7. Slather the ham in marmalade and put in the over at 180 degrees for 15-20 minutes until the glaze has darkened and is starting to catch.


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