Suffolk Black Half Ham On The Bone

This is our signature ham that we have been making since 1820. Each ham takes approximately 10 weeks to make by hand with all the curing, marinading, smoking and maturing and cooking taking place behind Emmett's Store. We are not the oldest retailer in the UK but probably the most unique with all the production still taking place in situ.

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THOMAS'S TOP TIPS

If you order from us an uncooked gammon on or off the bone there is no need to soak the gammon prior to cooking. We have spent 6 weeks lovingly immersing the gammon in our marinade and by soaking you will wash some of the flavour away! Hence keep it simple when cooking. This ham is delicious on its own, with a little chutney or a full bodied red wine!

A favourite indulgence at this time of year is a whole ham, and you can do no better than the traditionally cured black hams from Emmett's of Suffolk. It has been curing its meat with molasses, brown sugar and local porter since 1820, so it should have got it right by now. And it certainly has: rich, dark, sticky and thoroughly delicious. BILL KNOTT