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Uncooked Half Bone-In Shropshire Black Ham (Gammon Joint)
Product Code: SUHB
3.1kg min.
(Serves 15+)
-
£60.00
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.
Product Description
A true Christmas classic, this Uncooked Shropshire Black Ham is made from British pork, dry cured and steeped in molasses, juniper and warming spices. With its signature black rind, bold flavour and firm texture, it’s a dramatic centrepiece for deeply traditional festive feasts.
Crafted exclusively by DukesHill using a recipe dating back to 1781, this heritage ham pays homage to Lord Bradenham’s original creation. Each joint begins with a classic dry cure before undergoing a two-week immersion in a rich marinade of molasses, juniper berries and aromatic spices. This centuries-old process imparts the ham’s hallmark black rind and its unique depth of flavour.
Following curing, the ham is matured for three months to allow the savoury character to intensify and the texture to firm, creating a robustly flavoured ham with complex aromatic notes and a satisfyingly dense bite.
As it is supplied uncooked, this ham requires soaking for at least 24 hours before cooking to temper the saltiness and enhance the flavour. Full preparation instructions are provided, and an optional cooking bag is available for added convenience. Serve hot for a showstopping Christmas roast or carve cold for Boxing Day buffets and celebratory spreads.
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
Cooking Instructions
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.
Ingredients + Nutrition
Warning for allergens Produced in a factory which handles Wheat, barley, eggs, milk, mustard, soya, sulphites, celery.
Ingredients:
British Pork, Salt, Molasses, Black Pepper, Ground Coriander, Juniper Berries, Preservative: Potassium Nitrate.
Country of Origin Produced in Shropshire with farm assured pork from farms in Britain.
| Typical Nutritional Information | Per 100g |
|---|---|
| Energy KJ | 1175 |
| Energy kcal | 282 |
| Total Fat | 20.4000 |
| of which saturates | 7.39 |
| Carbohydrate | 0.8 |
| of which sugars | 0.8 |
| Protein | 24.7 |
| Salt | 3.8 |
Storage
Keep refrigerated between 0-5°C. Suitable for freezing.
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