Unsmoked hams

Our dry cured ham is trimmed and boned. We use a low salt cure (50% less salt than other cures) so we do not recommend soaking overnight. Please note, as the hams and collars are dry cured they should be cooked in a liquid. This can be water, cider, apple juice or even coke. Do not roast these traditional old fashioned hams - roasting is only a suitable cooking method for cheap gammons which have been injected with 10% extra water to add weight. Traditional dry cured hams can be put briefly in a hot oven at the end of the cooking time for a few minutes just to melt the glaze.

 

Unsmoked hams