Cornish Outdoor-Reared Boned and Rolled Ham Joint | 1-5kg

Primrose Herd Outdoor-Reared Ham Joint

Taste true artisan craft with our Primrose Herd Outdoor-Reared Ham Joint, dry-cured by hand using traditional methods and prime outdoor-reared Primrose Herd pork.

Succulent, full-flavoured, and free from excessive water shrinkage, it offers a rich taste experience whether cooked crisp for breakfast or roasted for dinner. A timeless classic that is sure to delight your taste buds! .

One of the advantages of the whole Ham is its boneless convenience. Carving a ham has never been easier - simply slice it to your desired thickness and serve. No need to worry about bones getting in the way or the hassle of carving around them.

They are also sold unglazed, giving you the freedom to get creative with your dressings and glazing options. Whether you prefer a classic honey and mustard glaze, a crispy breadcrumb coating, a tangy marmalade glaze, or a flavourful chutney, this ham is the perfect canvas for your culinary creations.

Why Choose Primrose Herd Cured Pork?

• Award Winning Heritage Pork
• Traditional Dry Cure: Cured by hand for deep, authentic pork flavour.
• High Welfare Pork: Sourced from free-roaming, outdoor-reared Cornish pigs.
• Zero Excess Water: Does not shrink or boil in the pan like mass-market bacon.
• Chilled Delivery: Vacuum-sealed to preserve freshness.

Weight: 1-5kg

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C.

Delivery: Mainland UK Only

👨🍳 Chef’s Tip: Master the Perfect Glaze for a Whole Ham Joint

"A golden, sticky glaze transforms a poached ham joint into a stunning centerpiece. However, because sugar burns rapidly above 180°C, timing and temperature are everything. The secrets to success are leaving a thick layer of fat, scoring a neat diamond pattern, simmering the glaze to reduce it before brushing, and roasting at high heat for no more than 20–25 minutes."

1. The Classic Honey, Mustard & Brown Sugar Ratio

For a whole ham joint (3kg–4kg), you need a balanced glaze that offers rich caramel sweet notes alongside a tangy bite to cut through the fatty pork.

• Combine 100g soft dark brown sugar, 3 tbsp runny honey (or treacle), 2 tbsp English mustard (or Wholegrain mustard), and 1 tbsp cider vinegar in a small saucepan.

• Simmer gently over low heat for 3 to 4 minutes until the sugar dissolves completely into a thick, glossy syrup. Pre-reducing the glaze ensures it clings to the warm fat layer rather than sliding straight off into the tin.

2. Peel the Skin, Keep the Fat

Once your ham joint has been poached/boiled and allowed to cool slightly:

• Carefully strip away the thick outer skin (rind) using your fingers or a paring knife.

• Crucial step: Leave an even 5mm to 1cm layer of fat underneath intact. This fat acts as a sponge for the glaze and protects the meat underneath from drying out in the oven.

3. Score a Diamond Lattice & Stud with Cloves

Using a sharp knife, score criss-cross diagonal lines across the fat cap to create a neat diamond pattern (about 2cm wide).

• Be careful to cut only into the fat, not down into the meat itself.

• Press a whole clove into the intersection of each diamond. The cloves not only look stunning, but they also infuse a subtle warmth into the fat as it renders under the glaze.

4. Blast Hot & Baste Continuously (200°C / Fan 180°C)

Preheat your oven to 200°C (Fan 180°C / Gas Mark 6). Place the ham in a foil-lined roasting tray to catch sticky drips.

• Brush half of the warm glaze generously over the fat cap, ensuring it gets down into the scored crevices.

• Roast for 20 to 25 minutes in total.

• Baste every 7 to 8 minutes: Remove the tray from the oven and brush on the remaining glaze. As the sugars in the glaze bubble and caramelise with the rendering pork fat, it forms a deep mahogany, sticky lacquer.

5. Watch for the Sticky Burn Window

Because sugar burns quickly, keep a close eye on the ham during the final 5 minutes.

• If the edges begin to darken too quickly before the fat cap is crisp and bubbling, loose-cover the top with a piece of foil.

• Rest the glazed ham for 20 minutes before carving to allow the molten sugar glaze to set firm and the juices to settle.