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You are here: Home / Meat / Pork / Ham / Air-Cured Ham / Cumberland Ham

Cumberland Ham

This page first published: Aug 17, 2004 · Updated: Jun 12, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Cumberland Ham is a dry-cured ham made from the lower shank of a pig’s hind leg.

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.

Cooking Tips

Sold uncooked; needs cooking.

Tagged With: British Food, Cumberland Food, English Food

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