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.

A true nod to farmhouse kitchens of old, this gammon joint recalls the days when hams were strung from beams and slowly prepared for family feasts. Crafted from British outdoor-bred pork and dry cured using traditional techniques, the York develops a firmer texture and saltier finish than Wiltshire-cured hams—ideal for lovers of robust, full bodied flavour.

Each ham is matured for a minimum of ten weeks before being supplied uncooked, allowing you to prepare it from scratch with care. A 24 hour soak is essential to temper the saltiness, and full instructions are included to guide you through cooking. An optional cooking bag is available for added convenience and minimal washing up.

Serve it hot as a dramatic roast centrepiece or slice cold for sandwiches, platters, and buffets. Either way, this gammon is rich in heritage and deeply satisfying.

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