Delivery date Information

You will select your delivery date at the time of check out and your order will be delivered between 8am and 6pm by APC. You will receive an email when your order is out for delivery and this will give you a 2 hour time window, you can also visit the APC website to use the pinpoint tracking.

When is the last date to order a ham before Christmas?

As you will appreciate, our special hams are in high demand and it has not been unknown for us to completely sell out, so it is always best to place your order as soon as you can.

However, subject to availability, the last date for placing an order for home delivery is 11th December 2019.

Butchers shop collection

To pick up your Lishman’s products from our butchers shop, please select this option on check out and bring your order confirmation with you.

What does it come in?

Your order will arrive in a special temperature controlled box made from recyclable cardboard with ice packs. The ice packs are designed to slowly thaw in transit.

How is it delivered?

A Lishman’s Ham always comes in our signature box eco friendly insulated container and sealed. Once received, please open and follow the instructions on how to store it.

How much do you charge for delivery?

We charge a flat rate of £11 for delivery in mainland UK. There is an additional charge for Scottish Highlands and Islands. Currently we do not ship outside the UK.

I live somewhere which is tricky to find

If you live at an address that you know is not easy to find, please flag this up and we can add special instructions for the delivery driver. The carrier uses your postcode to identify the whereabouts of the property.

Is it OK to deliver next door or in a safe place?

You may add additional information to your delivery if you would prefer your order to be delivered to a neighbour or in a safe place. During the checkout simply add a message e.g. ‘Leave in garage’ in the ‘Comments/courier notes’.

Order for friends & family

You can shop for friends and family and we can deliver within the UK.

Missed Deliveries

If you are not at home when the carrier attempts to deliver your order, the carrier will leave a card. If, for some reason, delivery is not possible, goods will be returned to the depot and delivery attempted again the next day.

Changes to your order

If you wish to change your order in any way, please contact the office on 01943 609436 or email hams@lishmansbutchers.co.uk. However, once your delivery has been prepared for dispatch, we are unable to make any changes.

 

Tracking your order

You will receive an email and/or a text with your delivery information, this can then be pinpoint tracked via the APC website. For any delivery queries prior to dispatch, please call 01943 609436 or email hams@lishmansbutchers.co.uk.

 

If you are in any doubt

Please contact Lishman’s of Ilkley on 01943 609436 or email hams@lishmansbutchers.co.uk.

 

What is the difference between other companies hams and Lishman’s hams?

If the back leg of the pig is cured, it is called a ham. There are many short cuts taken to cheapen what starts out as a good product. Our hams are made to old fashioned family recipes. We only use the best pigs, locally grown, and then only the gilts (girl pigs) as they produce a better and sweeter ham. Our pigs are slowly grown specifically for us from high welfare herds. They are grown to maturity for a better flavour and correct size. The legs are then cured by craft butchers without the use of large factory machines to speed up the process. They are then given time to mature and cure properly.

It is all in the detail and this vital sequence of events result in our special Lishman’s hams.

It is very easy for factories to produce a cheaper version by over injecting water and brine into muscles of the leg and holding it in with a product called phosphates. They are often then tumbled and put back together to create a ‘fake’ ham. This pork concoction can now be called a ham, but has been diluted with water and has none of the flavour, texture and eating qualities associated with Lishman’s hams.

 

Where are the pigs reared and what are they fed on?

Our pigs are generally outdoor bred from a farm near York. They are fed on a grain diet and to our eyes look incredibly happy and well cared for by farmers who share our passion for animal welfare and farming integrity. The pigs are produced under the ‘Red Tractor’ scheme.

 

What’s the difference between a ham and a gammon?

Gammon and ham are both the same, the cured back leg of the pig. Today people tend to refer to raw ham as gammon, and cooked ham as ham.

If you have selected the raw version, then you should follow the instructions on the label. These will tell you whether or not it needs soaking to reduce the salt content.

Do I need to soak my uncooked ham (gammon)

If you are buying an uncooked York ham, you must soak this for 48 hours prior to cooking to remove some of the salt which is in it to preserve it. All other uncooked hams do not need soaking.

How do I cook my ham?

We strongly recommend you use an inexpensive digital probe. This takes the guess work out of cooking and reheating and ensures the ham is cooked to its best.

Boiling

If you have a pan large enough to fit the ham in comfortably, then a good way is to gently boil the ham. Cover the ham with water, add an onion, a stick of celery and a carrot with a couple of bay leaves and let it simmer for approximately 1 hour per kg. once it is almost cooked – the best way is to use a meat thermometer and cook to 65C, you can remove it from the pan, apply a glaze and flash roast it in the oven. If you are eating this cold, it is good to let it cool down in the pan with water still in. The final temperature should be 70-75C in the centre.

Baking

For larger hams they will need to be placed in a roasting tin with 4cm’s of water in the bottom. Create a foil tent which allows the air to circulate, and cook at 180C (fan) for approximately 1 hour per kg. Every oven varies so a meat thermometer will help. Take it to 65C. It can then be glazed or dressed.  If you over cook, the ham may become dry and salty. The final temperature should be 70-75C in the centre.

Reheating a piece of cooked ham

Remove the ham from the packaging and place fat side up into a roasting pan. Add 4 cm’s water and cover tightly with foil securing around the edge of the tin so the ham can steam in the water. Cook at 160C fan for approximately 30 minutes per kg. The ham should reach 65C in the centre with a meat probe.

Reheating slices of ham

Place the slices of ham evenly on a plate, add 2 tbsp water, cover with cling film and microwave on full power for approximately 1 minute or until piping hot. This is quick and will keep it moist, ideal for dishes such as eggs benedict.

Should I glaze my ham

Most our cooked hams come ready glazed with our family favourite honey and mustard glaze. The combination of a sweet glaze fits perfectly with the saltiness of the ham. If you are cooking from raw, you may want to glaze your own ham. Once the ham is cooked to 65C, remove from the pan and as soon as it is cool enough to handle, slip the skin from the joint. Try leave as much fat on as possible. Diamond score this fat. Make a glaze with equal amount of runny honey and wholegrain mustard. Pour this onto the fat of the ham and place in a hot oven. It may take 10 -20 minutes to for this to caramelise. Keep basting the meat with the glaze which has run off and watch that it doesn’t catch and burn.

There are many other glazes used to enhance the ham.

Clarissa Dickson Wright suggests these 3 glazes.

  1. 3 tbsp of black treacle with 4 tbsp beer
  2. 3 tbsp melted marmalade
  3. 1 small can Canada Dry Ale mixed with 2 tbsp red wine vinegar, then dredge with 115g brown sugar and baste with sherry.

Studding the diamond scored fat with cloves is a traditional Christmas method which fills the kitchen with delicious seasonal aromas.

Delia smith recommends studding the fat with cloves, then smearing 2 tbsp ready made English mustard over the fat surface and dredging with demerara sugar.

How do I carve the ham.

Carving a roast or joint can put the fear of god into people, but given the correct tools and a little patience, it provides theatre and gives a fitting recognition to the centre piece of the table and the cook whose efforts took it to this stage. The tools required are

  • A sharp carving knife
  • A meat fork to hold it in place
  • A wooden or synthetic carving board – not glass or ceramic which will blunt the knife.
  • A plate to carve it onto.

If you are carving a boneless cut of ham, simply secure the meat in place by pushing the fork as far as it will go, hold it firmly and take thin slices from the cut face all the way down to the cutting board; placing them onto the serving plate.

If you are carving a bone in ham, firstly remove a wedge of meat near the shank end to allow you to commence cutting thin slices across the ham. Youtube has a good demonstration of this by searching ‘Jones dairy farm – Ham carving instruction – bone in’

How many people will my ham feed?

Obviously ham is often part of a buffet, other times it’s the main meat in a meal.

As a rough guide,

Whole hams will give 24-40 servings

Half hams 12-20 servings

The beauty of ham is that it’s it the ultimate go to fridge reserve and keeps upto a week for picking or for many other tasty dishes.

 

Can I get a Lishman’s ham at other times apart from Christmas.

Hams are available all year round, in various formats.

 

How long can I keep the ham/gammon before cooking.

If you are cooking this yourself, you will be able to store it in the fridge for over 1 week. There will be a use by date on the pack when it arrives.

Any other questions?

If you have a question we have not answered, please email or call us on hams@lishmansbutchers.co.uk

Just the best quality you can wish for.

— Sarah, via facebook