£14.83 – £29.67
Our cooked ham joints will make meal-times a breeze, all you need to do is carve out your portions and serve cold. They come ready to glaze if you prefer a glazed joint. We make our ready cooked ham joints from free-ranging outdoor, high welfare pigs, giving them a distinctive quality flavour. We use a traditional, slow dry-salting method followed by equally slow and gentle cooking for 6 – 7 hours to give much flavour as possible.
Weight: 500g or 1kg
We don’t inject our hams or immerse them in brine for a quick-fix cure. Neither do we use cure-accelerators, colorants, colour-fixers or silica gel to make our hams absorb water to artificially increase their weight (all practices used by industrial ham and bacon manufacturers for the supermarkets) .
Our dry-cure includes sea-salt, organic cane sugar and Sodium nitrite (E250). Excessive amounts of Nitrites and especially the more aggressive Nitrates are unhealthy. We use the lowest possible Nitrite content as part of our dry-cure mix (50 ppm as opposed to 250ppm used by mass producers of ham for supermarkets) and approved by the Soil Association. After curing and cooking, laboratory tests that we have had conducted demonstrate that the Sodium nitrite residue is reduced to 7ppm or less (less than in a stick of celery, or that you might have naturally in your saliva). Sodium nitrite is an important constituent in a curing salt as it controls those microbes which cause food poisoning. Our ham and bacon are ‘nitrite-lite’.