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Whole Bone-In York Ham (Uncooked)

(3 reviews)

Net Weight: 6.5kg min.

Servings: 35+

Product Code: YULB

£85.00

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Sometimes a ham just isn't a ham unless you have cooked it yourself! [more...]

This is the ham that would be found in many a farmhouse in days gone by hanging from the ceiling. Although sadly that is no longer a common practice you can re-live the old traditions by pretending you cured it yourself! Dry cured and matured over a period of at least ten weeks, it develops a wonderful flavour and a firm yet succulent texture. The curing process means that the York is somewhat drier and saltier than the Wiltshire Ham.

The ham comes with an instruction booklet on how to cook your ham. Please note that due to the saltiness of the ham it will require a minimum of 24 hours soaking prior to cooking. So if you're ordering with a particular meal or event in mind make sure you request delivery at least 2-3 days before.

The optional cooking bag is ideal to use if you haven't got a cooking vessel big enough to pop the ham in, and it saves on the washing up! Instructions for using the bag come in the booklet.

Remove packaging. Prior to cooking the ham should be soaked in cold water for 24 -48 hours, changing the water once or twice. The length of soaking will affect the final saltiness of the meat. To Boil: Place ham in a large saucepan and cover with cold water, bring slowly to the boil and simmer for approximately 25 minutes per pound (500g). Unless you want to serve it hot, let it cool in the boiling water. To Bake: We recommend simmering for 20 minutes per pound, followed by baking at 190°C/170°C fan/gas mk 5.

Keep refrigerated between 0-5°C. Suitable for freezing

Ingredients
British Pork, Salt; Preservatives: Potassium Nitrate.

Preparation
Prepared from 140g of raw Pork per 100g product

Country of Origin
Produced in Shropshire with farm assured pork from farms in Britain.

Nutrition

Typical Nutritional Information	Per 100g
Energy KJ	839
Energy kcal	201
Total Fat	12.2
of which saturates	4.32
Carbohydrate	0.3
of which sugars	0.3
Protein	22.3
Salt	3.4