Uncooked Whole Bone-In Shropshire Black Ham (Gammon Joint)

10 reviews

£104.00

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.

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Bold, rich and full of character, this Uncooked Shropshire Black Ham is dry cured, steeped in molasses and spices, and matured for three months to develop exceptional depth of flavour. A true heritage gammon joint, it offers dramatic presentation and robust taste for those who enjoy preparing a traditional ham from scratch.

Exclusively produced by DukesHill, this distinctive 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 time-honoured process creates the ham’s signature black crust and imparts its intensely savoury flavour, balanced with subtle sweetness and aromatic spice.

The hams are then matured for three months to achieve their firm texture and satisfyingly bold character - qualities that set Shropshire Black apart from any other cured ham.

Supplied uncooked, the ham requires a minimum 24-hour soak before boiling or baking to balance the saltiness. Full cooking instructions are provided, with an optional cooking bag available for added convenience. Serve hot as an impressive centrepiece or carve cold for sandwiches, charcuterie boards and sharing platters.

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

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.