Dukeshill Cooked York Ham Off the Bone

The York is the quintessential English Ham. Dry cured and matured over a period of at least ten weeks, it develops a wonderful depth of flavour and a firm yet succulent texture. The curing process means that the York is somewhat drier and saltier than the Wiltshire. 

Size Guide:
Half Ham, Min 2.1kg                           (Approx 30-35 generous slices)
Small Whole Ham, Min 3.9kg           (Approx 55-60 generous slices)
Large Whole, Min 4.8kg                     (Approx 65-70 generous slices)

* Please select the size of ham you would like by clicking on the 'Please Select' box.

Dry cured and matured over a period of three months the York develops a wonderful depth of flavour reminiscent of ham from days gone by. The dry curing process means that the York is somewhat drier and saltier than the Wiltshire. Awarded the Royal Warrant in 2003 to supply hams to the Queen.

The boned version of this ham is identical in every way to the bone-in ham but has a different shape making carving easier. Please note the shank bone is not removed. Please note that the main bones are removed, but the shank bone (which protrudes just a little way into the ham) is left in. If you order a half boneless ham you will either be sent a shank end (with the little bit of shank bone protruding) or the cushion end which will have no bone. With either half you will receive the same amount of ham, they just look slightly different!

Additional details:

These hams freeze well for up to 3 months

Leave hams in their vacuum packaging until you are ready to use them