Our brand-new Ready-to-Glaze hams are a true Easter showstopper. These hams arrive ready-cooked, so it's as simple as peeling off the rind, scoring the fat, pouring over a glaze and popping the joint in a hot oven until sticky and caramelised. This kit uses a gorgeous, complex glaze from our friends at Ginger Beard Preserves, made in collaboration with The Electric Bear Brewing Co. The richness and depth of their Hazelnut Truffle Stout perfectly complement the sweet flavour of plums, while the smokiness of chipotle chilli adds a delightful kick.

Our ham is gently cooked after being traditionally dry cured in order to gently preserve the meat, without the need to speed up the process. Our curers say that the secret ingredient is time. The pork that we cure is sourced from passionate pig farmers in England, where the pigs are slowly reared on a natural diet. They are truly free-range meaning they are born and reared in fields all year around with straw bedded huts for shelter. This contributes to pork with great texture and incredible depth of flavour and supports our free-range pork industry.

Ham
Pork (95%), Salt, Water, Acidity Regulator (E500 (ii)), Preservative (E250 Sodium Nitrite), Antioxidant (E301).

Hazelnut Truffle Stout, Plum & Chipotle Chilli Jam (220g)
Plum (37%), Granulated Sugar, BEER (Water, Malted BARLEY,WHEAT, Hops, Yeast, Hazelnut Essence (nut free), Vanilla Essence) (22%) , Chipotle Chillies in Adobo Sauce (Chipotle Chillies, Water, Tomato Paste, Salt, Sugar, Onion, Acetic Acid) (4%).

For allergens see ingredients in BOLD.

1. Preheat the oven to 220°C/200°C Fan/gas mark 6.
2. Remove the ham from its packaging, skin side up. Use your thumb to separate the skin from the fat, leaving the fat intact.
3. Score the fat 3-5mm deep at even intervals.
4. Place the ham in a shallow ovenproof frying pan.
5. Pour the glaze over the top of the ham. Optionally, stud with cloves.
6. Roast the ham, checking regularly. When most glaze has run off, spoon it back over the ham.
7. Continue roasting and basting until the glaze caramelizes (about 20 minutes).
8. Remove from the oven, cool, slice, and enjoy.