Price range: £70.00 through £90.00
Uncooked smoked gammon
Wiltshire-cured on Ethel’s method, then hung over beechwood. An old-fashioned smoked gammon to cook at home — the same cure we have kept since 1932.
Uncooked unsmoked gammon
The green gammon: Wiltshire-cured, unsmoked, marvellously mild and meaty . Cook it, glaze it, and you have the ham of a British Christmas.
Saint Clement’s Easy-Carve
Taken from the loin and boned for easy carving.We place in the bag: muscovado, orange, lemon and herbs. Steam it, then give the fat a last blast. Oranges and lemons — Saint Clement’s, as it should be.
The Wiltshire cure was worked out in Calne, on the old drove road between Bristol and London, by the Harris family from the late eighteenth century. They learned to keep the curing rooms cold — later with ice-houses — so the pork needed less salt. They settled on a wet brine rather than a hard dry pack. The result is a milder, juicier ham, cooked after curing.
