SUFFOLK CURE HAM

Before most of us were born, many families in Suffolk kept a pig. As an alternative to salt alone, sugar and its by-products were used as preservatives. Our Suffolk Cure Ham is produced using the traditional methods. It is steeped in molasses, dark Mauritius sugar and Guinness. From these ingredients it can be seen that the Guinness counteracts the sweetness and tenderises the meat producing a dark, succulent texture.

Whole uncooked ham

UNCOOKED

Whole Ham on the Bone 7-8.5kg£8.50/kg
Half Ham on the Bone£9.00/kg
A Boneless Joint£9.50/kg
A Boneless Collar Joint£8.00/kg

COOKED

Whole Ham on the Bone 6.5-8kg£10.50/kg
Half Ham on the Bone£11.00/kg
Boneless Ham up to 5kg sliced or in a piece£15.00/kg

BACON

Back bacon£11.50/kg
Streaky bacon£8.50/kg

DEBENHAM CURE HAM

This is the ham that we sell from the slicer all year round. It is moist, non-salty with just a hint of smoke. Children love it - it's just delicious.

UNCOOKED

Whole Ham on the Bone 7.5-9kg£6.50/kg
Half Ham on the Bone£7.00/kg
A Boneless Joint 1.5-5kg£7.50/kg
A Boneless Collar Joint 1.5-3kg£6.50/kg
Whole cooked ham

COOKED

Whole Ham on the Bone 6.5-8.5kg£8.50/kg
Half Ham on the Bone£9.00/kg
Boneless Ham up to 5kg sliced or in a piece£12.00/kg

BACON

Smoked back bacon£9.00/kg
Smoked streaky bacon£6.50/kg

RECIPE FOR GLAZING HAMS

Mix together:
1 dessert spoon of runny honey
2 dessert spoon of soft sugar
1 dessert spoon dry/made mustard
A few drops of water to form a stiff paste.

Score fat in diamond pattern.
Spread the mixture over the ham and heat for 5-10 minutes in a hot oven, under the grill or with blow torch until caramelised.
It can be decorated with cherries or slices of fruit if wished.
Fold the ham frill in half lengthways, wind round knuckle bone and pin underneath.