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To cook your molasses cured ham I suggest a simple slow roast as the best way to enrich the amazing sweet notes from the molasses.


  1. Pre heat the oven to 150°C, and lay the ham on a trivet of roughly cut onions and celery.
  2. Place in the bottom of the oven and roast for 20 minutes plus a further 25 minutes per 500 g, making sure the core temperature reaches a minimum of 72°C.
  3. Leave to cool a little before carving thinly, 5 mm or so thick.
  4. Great served with some simple steamed heritage potatoes, good quality butter and Cusack's beer mustard.