There are times when only a whole ham will do. Christmas, Boxing Day, New Year, Easter, large family gatherings of any kind. Many choose this sweet cured ham from Emmett’s of Peasenhall. Mark Thomas, arch curer and Royal Warrant holder, is a Rick Stein food hero who spends 10 weeks curing, marinating and smoking each ham in the kitchen behind his village shop. The black hams sit in a marinade of molasses and beer for six weeks so the flavour is sweet and deep with a succulent texture.
The mild cure ham is ideal for those who prefer less sweetness and for those looking for an unsmoked ham, the fennel cure is particularly delicious. Try it on sourdough toast with a runny poached egg oozing over. Yum. Enjoy with a glass of Kingston Black Somerset Cider Brandy Aperitif.