The hams are hung to air-cure for 2 to 3 months. They are often lightly smoked with oak smoke, though you can easily get unsmoked versions.
The taste is salty, and can be mild or sharp, depending on who made it. The meat comes out pink and moist.
Needs cooking. Usually served with Madeira Sauce.
Legend says first the hams were smoke-cured over sawdust fires while building York Minster.
The Spanish tend to use the term “Jamón york” generically for any kind of ham that needs cooking.