The process involves a light smoke, poaching in cider and black treacle. Then resting in the liquor for a specific number of days, after which it is skinned. The coarse demerara sugar is rubbed into the fat by hand and then it is flash-roasted to produce the perfect glaze.
The Cider & Black Treacle Collar Ham is rarely seen these days and is held to be the best cut for ham among butchers. It is supremely moist from the full marbling.
Pork 96%, water, salt, stabilisers, Demerara sugar, molasses, Stabilisers E451, E452, dried vegetable protein (SOYA) Preservatives E250, E251, Cider (MALTED BARLEY). Allergens in CAPITALS
Refrigerate below 5c