Versatile and Perfectly Sized Ham Rump
This smaller ham, made from a single muscle, is versatile and perfect for any occasion. Its size makes it an ideal choice for a small family or an intimate gathering. One of the standout features of the ham rump is its substantial covering of flavoursome fat, which not only enhances the overall flavour but also contributes to a softer, more tender texture.

For the best results, we recommend poaching the ham in water before glazing and roasting in the oven. There are countless options for glazing to complement its natural flavours. For instance, apple juice, molasses, mace, and white peppercorns provide a warm, spiced finish. Alternatively, orange juice, honey, cloves, and star anise create a sweet and aromatic glaze. To prepare, remove the rind, score the fat, and rub with a little mustard powder to help the glaze adhere beautifully.

Whether as the centrepiece of a celebration or a flavourful addition to everyday meals, our ham rump showcases the best of traditional curing techniques and premium-quality pork. It's a perfect choice for those seeking small hams, artisan-cured pork, or succulent cured meats that deliver exceptional flavour and texture.

We also offer a Dry-Cured York-Style Ham, Boneless & Uncooked (approx. 2.2–2.6 kg), as well as a larger Bone-in version weighing 7–8 kg — ideal for everything from smaller gatherings to festive centrepieces.

Inspiration from Chef George Ryle
"Slice the ham while it’s still warm from the oven and serve with a salad of summer beans, celery, shallots, capers, and mustard for a fresh and vibrant dish – a true celebration of heritage breed, dry-cured ham.

Alternatively, pair it with a potato salad bursting with chives, cornichons, and hard-boiled eggs - a picnic centrepiece showcasing the exceptional flavour and texture of free-range, artisan-cured ham.

Once cooled, this versatile ham becomes a perfect staple for a week’s worth of lunches. A classic ham salad sandwich made with freshly baked bread? A French-style jambon-beurre? Or simply a plate of succulent ham, tangy cornichons, and creamy celeriac rémoulade - it’s a feast for any occasion!"