What is Yorkshire ham and how do you cook it? We asked the experts at Swaledale butchers and this is what they told us.
Yorkshire Ham and York-style ham are all variations of the classic English York Ham. The origins of the York ham can be found in medieval Yorkshire, when it was highly prized — the curing technique has changed little through the ages.
Yorkshire ham is traditionally a dry cured gammon that is then cooked to be enjoyed, unlike its European counterparts, such as Parma ham. The process involves rubbing dry salt onto the hams before being hung to cure in our curing chamber.
The ham’s notoriety is partly due to the history of fine pigs coming from Yorkshire, with the county enjoying the reputation of developing and farming the Large and Middle White pigs, both excellent at providing well-rounded hams with superb depth. We focus on supporting farmers working with the Middle Whites and Tamworth pigs. These free-range pigs have an incredibly active life, helping produce a wonderfully flavoursome ham.
We offer three cuts of York Style Ham — a ham rump weighing around 1.6kg for smaller parties, a boneless joint weighing on average between 2.2-2.6kg, and an impressive 7-8kg ham cured on the bone for larger gatherings. All options are perfectly served warm on boxing day, or any other day, to be honest — the generous size with a good covering of fat means they cook perfectly and stay moist.
How long do you cook an uncooked ham?
Depending on the size of your uncooked ham, it needs to be simmered gently for the following times:
between 45 minutes to an hour for the 1.6kg joint, an hour and a half for the 2.2-2.6kg option, three to four hours for the larger bone-in ham.
After cutting the outer layer of the skin off (leaving as much as fat as possible), you then finish it off either under a hot grill, or, for the larger option, a hot oven to achieve a wonderfully enticing glaze.
How to cook Yorkshire Ham
Cover your ham entirely with cold water, a few cloves, black peppercorns, one bay leaf, and some black treacle.
Slowly bring the pot to a simmer and skim off any scum that forms on the water.
This simmering process should take an hour to an hour and a half if using a larger joint.
Once the ham has reached an internal temperature of 66℃, remove it from the liquid and set it aside to cool slightly. DO NOT throw away the cooking liquid (see Top tips below).
Once cooled, carefully remove the outer layer of the skin, keeping as much of the fat on the ham as possible. Now make a diamond pattern across the ham fat with a knife.
In each intersection, add a clove for important flavour and decoration!
Create a glaze of your choosing. Mustard and something sweet (honey) is usually a winning combination. Alternatively, try chilli rum, sherry vinegar, and brown sugar.
Place the ham in a foil-lined roasting tray and cover it with your chosen glaze.
Roast in a pre-heated hot oven (220℃) for 25 minutes, basting the ham as you go.
Allow to cool slightly before serving.
Top tips
The cooking liquid has many uses, from a simple soup made with split or fresh peas, depending on the season, to a jambalaya made with Texan-style hot links sausages and prawns, or perhaps the classic Italian risotto risi e bisi, made with smoked bacon lardons and peas.
It would also make an excellent white sauce, with the inclusion of some leftover diced ham, and perhaps some diced, cooked chicken, to be baked under a pastry lid for a comforting pie. Please note the cooking liquid will contain some salt, and this should be taken into account when adjusting seasoning for any recipe, particularly if using in place of chicken stock.
What to serve with a Yorkshire ham
The French admire the York Hams (known as jambon d’york) and often use them in omelettes or cheese and ham sandwiches such as the Croque Monsieur.
Closer to home, each household in the UK will use their hams slightly differently, with some favouring a cold pickle-focused lunch, whilst others might enjoy their ham alongside eggs and chips. Perhaps serve alongside a seasonal slaw and a jacket potato, the options are many.
About Swaledale Butchers
Yorkshire based and proud of it, we’re a family run, whole-carcass butcher, working in partnership with the finest small-scale, sustainable farms on The Dales. Specialising in heritage breeds of cattle, sheep and pigs, wild venison, and native game birds, our meat is slow-grown and free roaming, just as nature intended.
The Swaledale philosophy of whole-carcass butchery, and nose-to-tail eating sets us apart; our meat is nutrient-dense, grass-fed and dry-aged, with immense flavour and a heritage worth protecting. Always Fresh Never Frozen®, our meat is expertly butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
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