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Bradenham Ham

Bradenham Ham originated in Wiltshire, England. The ham is first dry-cured in salt, then placed in a liquid cure of molasses, coriander, juniper berries, and other ingredients. After curing, it is aged for 6 months, then smoked.

The outside skin of the ham becomes black and shiny. The meat inside is sweet and mild.

Several other hams, such as Shropshire Black Ham, now use the same cure, though they aren't always aged for the same length (the Shropshire version is aged for 3 months.)

Cooking Tips

Bradenham Ham should be considered raw and needing cooking, despite the curing and smoking. Remove and discard the black rind after cooking.

History Notes

The recipe dates from 1781. It was named for a Lord Bradenham, and made by the Bradenham Ham Company of Wiltshire, in Chippenham. In 1897, the company was bought out by the Wiltshire Bacon Company. Later, the trademark was bought by the Harris Bacon Company of Calne, which is six miles away from Chippenham.


Ardennes Dry Ham; Bradenham Ham; Brine-Cured Ham; Butt End Ham; Country Ham; Devilled Ham; Fresh Ham; Gammon; Ground Ham; Guijuelo Ham; Ham Steak; Ham; Irish Ham; Leoncini Roasted Ham; Limerick Ham; Los Pedroches Ham; Pannonia Ham; Spanish Ham; Suffolk Cure; Taylor Pork Roll; Virginia Ham; Wachholder Ham

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Oulton, Randal. "Bradenham Ham." CooksInfo.com. Published 04 April 2004; revised 03 March 2007. Web. Accessed 03/19/2018. <http://www.cooksinfo.com/bradenham-ham>.

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