Description
Each ham is brined for two days, drained, traditionally smoked overnight over smouldering oak (90%) and beech (10%) chippings, individually poached in a bag of dry cider and black treacle for 8 hours at 80 degrees, left to cool and soak in its the liquid for three days, drained, skinned, coarse Demerara sugar rubbed into the fat and flash roasted for one hour at 200 degrees to produce a crisp, sweet glaze finish.
The result is a ham with a perfect colour and texture and, above all, truly unique flavour with a subtle background of apples from the cider and gentle sweetness from the black treacle. The Demerara sugar glaze produces the most wonderful crisp, contrasting dark layer on the fat.
