Traditional York-Style Ham for Celebratory Roasts
Produced using time-honoured techniques, our York-style hams are dry-cured for four weeks and hung for a further four. This traditional method develops depth and complexity, resulting in a finely grained ham with a distinctly celebratory feel.

Simmer gently on the bone, then glaze with dark sugar, mustard, orange and honey for a classic centrepiece. Ideal for the festive season and even better as leftovers, served cold with homemade winter slaw and jacket potatoes.

We cure our hams using the same exceptional pork as our whole muscle cuts: free-range Middle White and Tamworth, traditional heritage breeds known for their outstanding flavour.

We also offer a Dry-Cured York-Style Ham, Boneless & Uncooked (approx. 2.2–2.6 kg), as well as a smaller Dry-Cured York-Style Ham Rump, Boneless & Uncooked (approx. 1.6 kg) — ideal for everything from festive centrepieces to smaller gatherings and casual lunches.