A bold festive favourite, this Boneless Shropshire Black Ham is packed with rich flavour and heritage. Dry cured, marinated in molasses and warming spices, and matured for months, it features the hallmark black rind and delivers a deeply savoury, firm-textured ham that is fully cooked, easy to carve, and perfect for Christmas entertaining.

Based on a historic recipe first created in 1781 at Bradenham Manor, Buckinghamshire, this ham is crafted using traditional methods passed down through generations and lovingly revived by DukesHill. Each joint is dry cured, then steeped for two weeks in a dark, aromatic blend of molasses, juniper berries and spices, developing its distinctive taste and striking black rind.

Matured for several months to achieve its robust flavour and dense texture, this ham offers all the complexity of a bone-in joint with the added convenience of boneless carving. Fully cooked and ready to serve hot or cold, it makes a dramatic centrepiece for festive gatherings, Boxing Day buffets and celebratory spreads, or can be sliced wafer-thin for refined sandwiches and everyday indulgence.

Why you’ll love it:
– Distinctive molasses marinade with warming spices
– Traditional dry cure for robust flavour
– Boneless and fully cooked for ease
– Historic 1781 recipe revived with care
– Rich, savoury character with firm texture

Paired with:

• Serve with Proper Piccalilli
• English mustard or a spoonful of Susie’s Chilli Jelly
• Delicious with crusty sourdough
• Creamy potato salad or traditional Scottish Oatcakes.