Our Christmas hams start with Yorkshire cured gammons, cooked low and slow for tenderness. We finish them with a glaze of marmalade and festive spices. Nothing cloying or over-sweet — just a warm, seasonal flavour that works with the pork instead of hiding it. Proper ham with a Christmas lift.
A ham like this makes a fine centrepiece. Serve it warm on the day or keep it cold in the fridge for easy meals through the week. It feeds plenty and never goes to waste.
Weight is approximate (℮).
How to warm your ham:
Wrap the ham loosely in foil and warm it in the oven at 150°C. Give it about 20 minutes per kilo. You are not cooking it again — only heating it through. Rest before carving.
