Our most popular ham! Moist and tender with a lovely mild flavour! Cooked & ready to eat. [more...]
Since time immemorial, man has looked for ways to preserve meat to see him through times of scarcity. Through experimentation and ingenuity, we have discovered a myriad of ways of accomplishing this, from simply drying in the sun, fermentation, and of course salting. Until 1841 salting was just that – the application of dry salt to the meat – which had the effect of drying it, preserving it and making it extremely tasty. In that year however, Elizabeth Harris, the matriarch of a ham curing dynasty based in Calne in Wiltshire, perfected a way of curing pork by immersing it in brine.
The results of her labours were hams that were quicker to make, but more importantly gave a product that was distinctly milder in flavour than the distinctly saltier dry cured hams of york.
The ham is unglazed ready for you to dress, either with breadcrumbs (not supplied), or glaze if you prefer. Our enticing range of three new glazes is the perfect answer to a delicious and attractive ham.