With classically British flavours this rich, sweetly flavoured ham has a unique, unmistakeable personality. After the initial salting stage the Royale Ham is marinated for 8 days in a liquid pickle of Landlord Pale Ale, molasses, malt vinegar and brown sugar. It is then hung for a further 7 days to dry then cold smoked over oak for 5 hours before being air dried for at least 6 months.
This ham recipe was developed from a cure for Suffolk ham, documented in 1843 by Mrs French of Saxmundham and brought to Waberthwaite when Richard Woodall married Suffolk-born Muriel. Originally intended to be used as a cooked ham, it was adapted to be used as a prosciutto style ham.
Our whole Royale hams are supplied in 2 halves, both individually branded and vacuum packed.
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