The ham is rubbed with salt, saltpetre, brown sugar or black treacle and dry-cured for one month. Some people use molasses and malt vinegar in their cure. Then the rub is washed off, then the ham is air-dried for another two months. During this time, 20% of the weight is lost, concentrating the flavour.
The ham is usually unsmoked, but some people smoke them over smoke from juniper wood.
The minimum weight of a whole finished ham will be 13 pounds (6 kg)
It used to be made from Cumberland pigs, but because the breed is extinct, it is now made from Middle White pigs.
Sold uncooked; needs cooking.