Uncooked Half Bone-In Shropshire Black Ham (Gammon Joint)

38 reviews

Product Code: SUHB

3.1kg min. (Serves 15+) - £60.00

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This uncooked Shropshire Black ham is made from British pork, dry cured and steeped in molasses, juniper and spices. With its signature black rind and bold flavour, it requires soaking and cooking—perfect for a deeply traditional British feast.

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A bold British classic, this Uncooked Shropshire Black Ham is made from British pork, dry cured and steeped in molasses, juniper and aromatic spices. With its signature black rind, firm texture and deeply savoury flavour, it offers dramatic presentation and exceptional depth for those who enjoy preparing a traditional ham from scratch.

Crafted exclusively by DukesHill using a recipe dating back to 1781, this heritage ham honours Lord Bradenham’s original creation. Each joint begins with a traditional dry cure before being immersed for two weeks in a rich marinade of molasses, juniper berries and warming spices. This time-honoured process creates the ham’s distinctive black rind and layered flavour profile.

Following curing, the ham is matured for three months to intensify its savoury character and develop a satisfyingly dense, robust texture with complex aromatic notes.

Supplied uncooked, the ham should be soaked for at least 24 hours before cooking to balance the saltiness and enhance flavour. Full preparation instructions are included, with an optional cooking bag available for added convenience. Serve hot as a striking centrepiece or carve cold for sandwiches, charcuterie boards and sharing platters.

Why you’ll love it:
– Rich, historic flavour from a 1781 Bradenham recipe
– Signature black rind and intense, savoury depth
– Uncooked for those who enjoy preparing their own showstopper ham
– Crafted with premium British pork and traditional curing methods
– A memorable centrepiece for traditional feasts or special occasions

Remove packaging. Prior to cooking the ham should be soaked in cold water for 24-48 hours, changing the water once or twice. The length of soaking will affect the final saltiness of the meat. To Boil: Place ham in a large saucepan and cover with cold water, bring slowly to the boil and simmer for approximately 25 minutes per pound (500g). Unless you want to serve it hot, let it cool in the boiling water. To Bake: We recommend simmering for 20 minutes per pound, followed by baking at 190°C/ Fan 170°C /Gas Mark 5.