Uncooked Half Bone-in York Ham (Gammon Joint)

18 reviews

Product Code: YUHB

3.1kg min (Serves 15+) - £60.00

Dry cured and matured for at least ten weeks, this uncooked York ham delivers a bold, salty flavour and satisfyingly firm texture. A traditional British favourite, supplied with full preparation instructions and optional cooking bag for authentic hands on enjoyment.

Perfectly Paired

A favourite among traditionalists, this Uncooked York Ham is dry cured and matured for a minimum of ten weeks to develop its bold, salty flavour and satisfyingly firm texture. A true heritage joint, it’s ideal for those who enjoy preparing a ham from scratch and appreciating time-honoured craft.

Evoking the farmhouse kitchens of old, York ham is one of Britain’s most traditional cures, prized for its robust, savoury character. Firmer and saltier than Wiltshire ham, it appeals to those who favour deep flavour and classic curing methods.

Prepared using age-old techniques, each leg is left to mature slowly for at least ten weeks, allowing its distinctive texture and full-bodied taste to develop. A 24-hour soak before cooking is required to temper the saltiness, so a little advance planning is recommended.

Supplied with clear preparation instructions and an optional cooking bag for ease, this York Ham can be served hot and carved at the table or enjoyed cold in paper-thin slices for sandwiches, platters and

Why you’ll love it:
– Firm texture and deep, salty flavour
– Dry-cured and matured for at least ten weeks
– Uncooked for an authentic, hands-on experience
– Cooking instructions and optional bag provided
– Perfect for special occasions and lovers of heritage food

Paired with:

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. Oven Cook: We recommend simmering for 20 minutes per pound, then roast for further 20-25 minutes (Gas Mark 5 / 190°C/ 375°F) or until the fat is browned and any glaze is glosy.