Dry Cured Ham Joint
Our Hams are dry cured for a minimum of 6 weeks and then stored to mature till required. This produces a dry, good textured ham with a natural sweet flavour once cooked. Our Hams are available boned and rolled from 1kg up to 5-6kg for a Whole Ham, or On The Bone as either Half or Whole Hams to order.
Soak overnight before cooking. Place in pan large enough to cover the Ham with fresh cold water, bring to the boil – tip out all the water – and start again with fresh cold water, bring back to the boil and simmer for 30 mins per 500g.
*1 Star Great Taste Award 2016*
*1 Star Great Taste Award 2010*