Half Bone-in York Ham

Our Half Bone-In York Ham is a wonderful choice for a smaller Christmas table, traditionally dry cured using time-honoured British methods. Made from outdoor-bred British pork and matured over several months, it develops a firm texture and rich, savoury flavour. Fully cooked and ready to enjoy, it’s best carved into thin slices at the table to appreciate its distinctive character.

Each leg is carefully selected from outdoor-bred pigs, then dressed with a touch of saltpetre and covered in coarse salt. This curing process is repeated over several weeks before the hams are hung to mature in dedicated drying rooms. During this time, they develop the depth of flavour and satisfyingly firm texture that have long defined authentic York ham and earned it royal recognition – reason enough to give it pride of place this Christmas.

Firmer and saltier than Wiltshire ham, York ham is prized for its bold, unsmoked profile. Ideal sliced wafer-thin for festive sandwiches, served as part of a Boxing Day cold platter, or presented simply with pickles and bread, this heritage ham remains a cornerstone of traditional English Christmas charcuterie.

Why you’ll love it:
– Traditional dry cure and natural maturation
– Rich, savoury depth and classic firm texture
– Outdoor-bred British pork
– Bone-in for added flavour
– Fully cooked and ready to slice

Paired with:

• Proper Piccalilli or Cumberland Sauce
• Serve alongside Scottish Oatcakes
• Artisan Cheese
• Thick slices of crusty white bread