This sweet cured ham from Emmett’s of Peasenhall is the stuff of legend. 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 hams are ideal for those who prefer less sweetness.
Please note - sliced packs of mild cure ham are currently only available previously frozen.
Please note - sliced packs of black ham are currently only available previously frozen.