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Uncooked Whole Bone-in York Ham (Gammon Joint)
Product Code: YULB
6.5kg min
(Serves 35+)
-
£104.00
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.
Product Description
A true Christmas classic, this Whole Uncooked York Gammon Joint is dry cured and matured for ten weeks to deliver a firm texture and boldly savoury flavour. Packed with heritage character, it makes a dramatic festive centrepiece for those who love hands-on preparation and traditional British cooking.
Reminiscent of farmhouse kitchens of old, this gammon recalls the days when hams were strung from beams and slowly prepared for family feasts. Crafted from outdoor-bred British pork and cured using time-honoured methods, York gammon develops a firmer texture and saltier finish than Wiltshire hams — perfect for those who prefer robust, full-bodied flavour.
Each ham is matured for a minimum of ten weeks before being supplied uncooked, ready for you to prepare from scratch. A 24-hour soak is essential to temper the saltiness, and full cooking instructions are included for foolproof results. For added ease, an optional cooking bag is available.
Serve it hot as a striking Christmas roast centrepiece, or carve it cold for Boxing Day buffets, celebratory platters and sandwiches. However it’s enjoyed, this gammon delivers deep festive satisfaction and a proud nod to Britain’s rich culinary heritage.
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
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, Preservatives: Potassium Nitrate.
Country of Origin Packed in United Kingdom, using Pork from the United Kingdom
| Typical Nutritional Information | Per 100g |
|---|---|
| Energy KJ | 839 |
| Energy kcal | 201 |
| Total Fat | 12.2 |
| of which saturates | 4.32 |
| Carbohydrate | 0.3 |
| of which sugars | 0.3 |
| Protein | 22.3 |
| Salt | 3.4 |
Storage
Keep refrigerated between 0-5°C. Suitable for freezing
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