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Uncooked Whole Bone-In Shropshire Black Ham (Gammon Joint)
Product Code: SULB
6.5kg min.
(Serves 35+)
-
£104.00
Bold, rich and unmistakably British, this uncooked Shropshire Black Ham is dry cured, steeped in molasses and spice, and matured for depth. A true heritage gammon joint, crafted for traditional feasts, celebration tables or showstopping weekend roasts.
Product Description
Bold, rich and unmistakably festive, this Uncooked Shropshire Black Ham is dry cured, steeped in molasses and spices, and matured for three months to create exceptional depth of flavour. A true heritage gammon joint, it makes a dramatic centrepiece for traditional Christmas feasts, celebration tables and showstopping weekend roasts.
Exclusively produced by DukesHill, this remarkable ham follows the original 1781 recipe created by Lord Bradenham. Each joint is first dry cured, then immersed for two weeks in a dark marinade of molasses, juniper berries and warming spices. This process imparts its distinctive black crust, along with an intensely savoury flavour enriched by subtle sweetness and aromatic spice.
The hams are then matured for three months to develop their firm texture and satisfyingly robust character — qualities that set Shropshire Black apart from any other cured meat.
As this ham is supplied uncooked, a minimum 24-hour soak is required before boiling or baking. Full cooking instructions are provided, and an optional cooking bag is available for ease and minimal washing up. Serve hot as a magnificent festive roast, or carve cold for Boxing Day buffets and celebratory spreads.
Why you’ll love it:
– Exclusive DukesHill recipe from 1781
– Distinctive black rind and robust flavour
– Marinated in molasses, juniper and spice
– Perfect for special occasions and traditional feasting
– Uncooked and ready to prepare your way
Serving suggestions:
– Glaze with honey and mustard or dark ale
– Serve hot with buttery greens and roast potatoes
– Slice cold with chutney, pickles and crusty bread
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 | 20.40 |
| 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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