Uncooked Whole Bone-in York Ham (Gammon Joint)

4 reviews

Product Code: YULB

6.5kg min (Serves 35+) - £104.00

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Packed with traditional flavour, this whole uncooked York gammon joint is dry cured and matured for ten weeks to create a firm texture and boldly savoury character. A heritage centrepiece made for those who love hands on preparation and time honoured British cooking.

Perfectly Paired

A true British classic, this Whole Uncooked York Gammon Joint is dry cured and matured for ten weeks to develop a firm texture and boldly savoury flavour. Rich in heritage character, it’s an ideal choice for those who enjoy traditional preparation and authentic British cooking.

Reminiscent of farmhouse kitchens of old, York gammon reflects a time when hams were carefully cured and prepared from scratch. Crafted from outdoor-bred British pork and cured using time-honoured methods, it develops a firmer texture and saltier finish than Wiltshire gammon, appealing to those who favour robust, full-bodied flavour.

Each joint is matured for a minimum of ten weeks before being supplied uncooked and ready for home preparation. A 24-hour soak is required to balance the saltiness, and full cooking instructions are included for reliable results. An optional cooking bag is also available for added convenience.

Serve hot as a striking centrepiece or carve cold for sandwiches, cold platters and charcuterie boards. However it’s enjoyed, this York gammon delivers depth of flavour and a proud nod to Britain’s enduring curing traditions.

Why you’ll love it:
– Traditional dry cured York gammon with rich, salty depth
– Ten-week maturation for robust flavour and firm texture
– Supplied uncooked with preparation guide
– Optional cooking bag for easier preparation
– A centrepiece steeped in British food heritage

Paired with:

Serve with Proper Piccalilli
Cumberland Sauce with Port for classic flavour contrasts.
Add Pickled Shallots and fresh sourdough for a complete farmhouse spread

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.