For beautiful roast ham hocks that simply just fall of the bone, start by soaking your ham in water overnight.

Preheat your oven to 150°C and get a deep sided roasting dish and place your ham hocks in the dish.

Pour into the bottom of the pan a good bit of ginger beer, spices (like bay, clove, star anise etc), orange segments and some water to top and cover the tray with tin foil.

Slowly roast the ham hocks with the foil on top for around 4 hours, checking every 30 mins to turn the hocks and ensuring their is plenty of liquid in the tray.

Remove the top of the cling film and pour away the liquid that is left. Mix in a bowl ginger syrup, dijon mustard and a little muscovado sugar and use some of this to glaze the ham hocks, reserving some.

Rest for 20 mins and meanwhile raise the heat to around 190°C. Place back in the oven and glaze for 15 minutes, basting in fresh glaze every 5 minutes or so.

Your ham hock should pull easily away from the bone and make a superb glazed roast.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.