Dry-cured York-style Ham, Boneless & Uncooked 2.2-2.6 kg

Here at Swaledale we produce our cured products using the same quality pork we use for our whole muscle cuts – free range Middle White and Tamworth pigs, both traditional heritage breeds with exceptional depth of flavour. Our versatile gammons and York-style Ham Joints are dry-cured for four weeks then hung for a further four; these artisan techniques enhance the naturally occurring flavours and give the meat a satisfying complexity.

These larger hams are perfect for a celebratory meal, and will make a fitting centrepiece for any occasion. The leftovers are just as good as the main meal itself, and you’ll have  sandwiches and cold cuts to look forward to for the week ahead. Two birds with one stone, and all that.

Simmer the ham for a couple of hours and then peel away the skin for its most simple iteration – a pure expression of our hams. Use the poaching liquor to boil some carrots and leeks, and then slice the ham and serve with a parsley sauce - a healthy nod to nostalgia.

The other option is to score the fat and pick a glaze of your choice. A classic offering with apple juice, honey and mustard is a safe bet, but for something a little leftfield, try some Korean chilli paste, fish sauce and a little brown sugar. Serve the latter with a slaw of white cabbage, spring onions and a little julienne carrot. Or, with the former, some triple-cooked chips, a fried egg and pease pudding; it’s a classic for a reason.

Of course, we must not overlook the Christmas ham, an institution of the festive period. A ham sat in the larder for a week, slowly being whittled away at, by hungry mouths whose appetites have been stimulated by hours of board games and Christmas specials on TV.