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A proper cooked ham from Rob Cunningham at Maynards Farm in Weston-under-Redcastle, north Shropshire. Rob cures every gammon himself in Maynards' own sweet cure, using pigs reared locally, and his sweet cured ham has won Great Taste gold. It's gently cured rather than heavily salted, so it carves into tender, juicy slices with a mellow sweetness. Fully cooked and ready to eat.
Choose from the following:
Uncooked - half ham (approx. 2.2–2.4kg), a whole ham (approx. 4.5–5kg)
Cooked & Glaze at home - half ham (approx. 2.2–2.4kg), a whole ham (approx. 4.5–5kg)
How to enjoy
Take it out of the fridge an hour before serving, then carve thinly with a long, sharp knife.
To glaze it, score the fat, brush with Honey Boys honey and our Pommery wholegrain mustard, and bake at 200°C for 20 to 25 minutes until sticky.
Serve with our Pear, Date & Ale Chutney, cornichons and a thick slice of sourdough.
Keep it wrapped in the fridge and eat within three days of opening.
A proper cooked ham from Rob Cunningham at Maynards Farm in Weston-under-Redcastle, north Shropshire. Rob cures every gammon himself in Maynards' own sweet cure, using pigs reared locally, and his sweet cured ham has won Great Taste gold. It's gently cured rather than heavily salted, so it carves into tender, juicy slices with a mellow sweetness. Fully cooked and ready to eat.
Choose from the following:
Uncooked - half ham (approx. 2.2–2.4kg), a whole ham (approx. 4.5–5kg)
Cooked & Glaze at home - half ham (approx. 2.2–2.4kg), a whole ham (approx. 4.5–5kg)
How to enjoy
Take it out of the fridge an hour before serving, then carve thinly with a long, sharp knife.
To glaze it, score the fat, brush with Honey Boys honey and our Pommery wholegrain mustard, and bake at 200°C for 20 to 25 minutes until sticky.
Serve with our Pear, Date & Ale Chutney, cornichons and a thick slice of sourdough.
Keep it wrapped in the fridge and eat within three days of opening.