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Heritage Breed Honey Roast Ham Joint, Free-range

5.0
Heritage Breed Free-range Honey roast Ham Joint
Heritage Breed Free-range Honey roast Ham Joint
Gerard King

Gerard's Suggestion

"You can't beat a hunk of our ham on the kitchen table when you've got a crowd to feed. "

Heritage Breed Honey Roast Ham Joint, Free-range

5.0
free-range
small suffolk farm
slow-grown
dry-aged

A perfectly cooked and simply glazed Suffolk ham

Regular price £33.00
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Why you will love our Heritage Breed Honey Roast Ham Joint, Free-range...

  • Free-range, heritage breed 'British Lop' pork from our Suffolk farmers
  • Simple and delicious glaze made by us
  • Whole ham, ready to carve and serve 

This is wonderful ham. A 'Wiltshire-cured' leg of pork - from one of our excellent heritage breed, free-range pigs - we slowly roast the joint in the shop then glaze it with honey from one of our local beekeepers to produce this rich, flavourful Suffolk ham. 

All our pork comes from native breed, free-range pigs which are slow-grown and have had plenty of time to root and forage happily in the light Suffolk soil, resulting in a pork with lots of marbling and amazing flavour. These heritage breed pigs have been reared on small local farms by farmers who really care about their pigs. We dry-age our pork for at least two weeks, which allows the meat to develop a deeper flavour, and a lovely texture. 

Allow 180-200g per person.

Gerard King

Gerard's Suggestion

"You can't beat a hunk of our ham on the kitchen table when you've got a crowd to feed. "

Want to know more?

Our exceptional pork comes from free-range pigs raised in the light, sandy soils of East Suffolk. This unique environment allows them to root and forage naturally, resulting in pork known for its traditional flavour, excellent marbling, and a delicious fat covering for perfect crackling. We source our heritage breed pork from a select group of local farms, including the wonderful 'British Lops' from Thatched House Farm on the Broads, where our farmers prioritise first-rate animal welfare and husbandry. These close partnerships ensure consistently high-quality pork with exceptional flavour and texture. To enhance its character and ensure excellent crackling, we dry-age the pork on the bone for up to two weeks in our hanging chiller.

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