For those who prefer a change from the norm we also offer the Wiltshire lightly smoked. [more...]
The bone is removed for easier carving.
For many years our most popular ham, the traditional Wiltshire Cure is hugely different to the old fashioned dry cures, but properly done, it can still give a delicious result – moister and milder to be sure, and without the long keeping qualities of its dry cured cousins, but a very pleasant product nonetheless.
Nowadays we still hear about some of the regional cures that developed over the decades. Two that are still well known today are the York Ham and the Wiltshire. In fact, Wiltshire is a county that has perhaps the longest association with the large scale production of Hams and Bacon.
We use the traditional Wiltshire Cure, and the Hams spend almost a week submerged in our own-recipe brine, before being taken out and allowed to mature for a further week. The resulting ham has a lovely mild flavour, and a moist, (but never wet!), texture. The addition of unrefined brown sugar to the recipe adds a subtle sweetness to this mild and delicious ham.
Wiltshire Ham can be enjoyed hot or cold and comes with an instruction booklet with tips on how to store, carve, and glaze.
The ham is lightly smoked to give a more intense flavour and is free of any bones, which makes it easier to carve.