Some of our products contain ingredients which are known to be allergens such as Nuts, Mustard, Wheat, Barley, Milk, Soya, Celery, Eggs, Sulphites, Fish, Crustaceans and Molluscs and will be highlighted in bold on our labels, and below the product description on our website. If you are in doubt or would like any further information, please call our Allergens Helpline: 0800 0886 574 during office hours.
Please remember also that nearly everything we sell is suitable for home freezing, so we'd urge you to take the opportunity to make up your order with other products you enjoy or would like to try in the future!
Cooking your food
Full cooking instructions are provided with every product, additionally we have instructions for each individual product listed on our website. You will see this listed under the product description.
If you are still unsure you can contact a member of our customer service team on 0345 222 0153
Cooking your ham
Prior to cooking, a York or Shropshire Black ham should be soaked in cold water for at least 24 - 48 hours, changing the water once or twice. The length of soaking will affect the final saltiness of the meat. The Wiltshire hams and the “Freezer Selection Pack” joints are brine-cured, and do not need soaking prior to cooking. When ready to cook, place in a large saucepan and cover with cold water, bring slowly to the boil and barely simmer for approximately 25 minutes per pound. Unless you want to serve it hot, let it cool in the cooking water.
If you wish to bake it, we recommend simmering for 20 minutes per pound, followed by baking at gas mark 5, 190ºc or 375ºF If you have a meat thermometer, the ham is cooked once it has an internal temperature of 70ºc or 158ºF.
Storing your ham
We would advise that you leave the ham in its vacuum packaging until you are ready to use it. When you first take the meat from the vacuum pack you may notice a slight odour. This is normal with traditionally cured ham, and will fade in a few minutes.
Once open, keep cooked ham covered with greaseproof paper to prevent the ham drying out. Never cover your ham with polythene or cling film, as this will encourage the development of mould. An alternative is to use our Ham Storage Bag, a calico bag which can be dampened with some water and a splash of vinegar and will do a great job of keeping your ham moist in the fridge.
We would always recommend storing your ham in a refrigerator.
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