A bold and historic dry cured ham matured for depth of flavour and finished with a distinctive black rind. Made using a centuries-old recipe with molasses and spices, this cooked joint is a firm textured favourite among true ham lovers.

Our Shropshire Black Ham is inspired by the legendary Bradenham Ham of 1781—a recipe said to have travelled from Buckinghamshire to Wiltshire via a disgruntled butler, creating one of Britain’s most iconic hams. Crafted from outdoor bred British pork, each joint is first dry cured in the traditional manner, then marinated for two weeks in a rich blend of molasses, juniper berries and warming spices.

This process gives the ham its signature black rind and intensely savoury flavour, with a hint of sweetness and aromatic spice. After a long maturation, the result is a firm, densely flavoured ham with a beautifully balanced, robust character.

Cooked and ready to serve, this joint is ideal for those who enjoy a stronger, more complex ham. Whether centre stage at a gathering or sliced cold for charcuterie, it’s a celebration of British pork curing at its finest.

Why you’ll love it:
– Distinctive black rind and deep, savoury flavour
– Traditional dry cure and long maturation for firm texture
– Infused with molasses, juniper and spice
– Cooked and ready to carve
– A heritage ham with a rich backstory and bold character

Pairs with:
– Proper Piccalilli or English mustard
– Pickled walnuts and crusty sourdough
– Creamy leeks or sharp cheddar on a cheeseboard
– A full-bodied red wine or strong British ale