How to Cook York Ham

How to Cook York Ham: York ham, also known as Yorkshire ham or York-style ham, is a traditional English dry-cured gammon with roots in medieval Yorkshire. The curing technique has changed little over time, involving dry salt rubs followed by a long hang in a curing chamber. Unlike European hams such as Parma, York ham is cured and then cooked before eating.

Yorkshire’s reputation for outstanding pork stems from its long history of breeding excellent pigs, particularly the Large and Middle White. These breeds are known for producing well-balanced hams with superb depth of flavour. At Swaledale, we work with farmers raising free-range Middle Whites and Tamworths. These active, hardy pigs produce deeply flavoursome meat.

We offer three cuts of York-style ham: a 1.6 kg rump joint, ideal for smaller gatherings; a boneless joint weighing between 2.2 and 2.6 kg; and a generous 7 to 8 kg bone-in ham for larger occasions. Each size is perfect for serving warm on Boxing Day or any other day, with a generous fat covering that ensures a moist and flavourful result when cooked.

Cooking times depend on the size and type of ham. As a general guide, uncooked York ham should be gently simmered in water (or a mix of water and aromatics) until fully cooked through and tender:

• 45 minutes to 1 hour for a 1.6 kg rump
• 1.5 hours for a 2.2 to 2.6 kg boneless joint
• 3 to 4 hours for the larger 7 to 8 kg bone-in ham

Keep the heat low and steady throughout to avoid toughening the meat. Check occasionally that the ham remains just covered with water, topping up if needed.

Once cooked, allow the ham to cool slightly, then remove the outer layer of skin, leaving as much fat intact as possible. This fat will help develop a beautiful glaze. For smaller joints, finish under a hot grill. For the larger bone-in ham, a hot oven is more effective. Either method will give you a rich, golden finish and enhance both flavour and presentation.

A simple method for simmering, glazing, and roasting this traditional English favourite.

1. Place your ham in a large pot and cover it completely with cold water. Add a few cloves, some black peppercorns, one bay leaf, and a spoonful of black treacle to enrich the flavour.
2. Bring the pot slowly to a gentle simmer, skimming off any scum that rises to the surface. For larger joints, this simmering stage should take between one hour and one and a half hours. Cook until the ham reaches an internal temperature of 66°C.
3. Once done, lift the ham out of the cooking liquor and set it aside to cool slightly. Do not discard the cooking liquid. It makes a flavourful base for soups or gravies (see Top Tips).
4. When the ham is cool enough to handle, carefully remove the outer layer of skin, leaving as much fat intact as possible. Score the fat in a diamond pattern using a sharp knife. Press a clove into each intersection for both flavour and presentation.
5. Prepare your glaze. A classic mix of mustard and honey works well, or try a blend of chilli rum, sherry vinegar and brown sugar.
6. Place the ham in a foil-lined roasting tray and generously coat it with the glaze. Roast in a preheated oven at 220°C for 25 minutes, basting occasionally to build a sticky, golden crust.
7. Let the ham rest briefly before slicing and serving.

Ideas for using the flavour-rich cooking liquor from your York ham.

• The cooking liquid has many uses, from a simple soup made with split or fresh peas, depending on the season, to a jambalaya with Texan-Style Hot Link Sausages and prawns. It’s also excellent in a classic Italian risotto like risi e bisi, made with smoked bacon lardons and peas.
• You can also turn it into a rich white sauce. Add leftover diced ham and perhaps some cooked chicken, then bake under a pastry lid for a comforting pie.
• Strain the liquid before using to remove any whole spices or cooking debris. It will keep in the fridge for up to three days, or can be frozen in portions for later use.
• Note that the liquid will already contain salt, so be sure to adjust seasoning carefully if using it in place of stock or in recipes where salt levels matter.

Ideas for hot and cold meals, from French classics to everyday favourites.

• York ham, known in France as jambon d’York, is often used in omelettes or in classic cheese and ham sandwiches like the Croque Monsieur.
• Closer to home, every household has its own way of serving ham. Some prefer a cold lunch with pickles, chutneys, and good bread. Others enjoy it warm or cold with eggs and chips for a hearty, nostalgic meal.
• It also pairs well with seasonal slaw and a baked potato, or as part of a buffet with crusty rolls and simple accompaniments. However you serve it, Yorkshire ham brings depth and flavour to even the simplest of meals.

Sticky, sweet, and with a blast of heat from English mustard powder, Valentine Warner’s Whole Christmas Ham with Honey and Mustard is a celebration-ready recipe and one of the best ways to serve a traditional York ham. Ideal for Christmas, Easter, or any festive gathering where something special is called for.

Serve warm with traditional trimmings, or allow to cool and carve for sandwiches, salads, or a cold buffet. Leftovers keep well and are excellent in pies, pasta bakes, or simply with a fried egg.