English Dry Cured Ham Joint

Indulge in the exquisite taste of English dry cured ham joint, a true delicacy fit for royalty. This culinary masterpiece is crafted with the finest cuts of carefully selected pork, cured over a period of months to achieve its rich, complex flavor. Each succulent slice boasts a beautiful marbling and melt-in-your-mouth texture, making every bite a decadent experience. Savor the opulence of this luxurious ham joint, a timeless tradition in British cuisine and a true symbol of culinary excellence. Elevate your dining experience with the unparalleled taste of English dry cured ham joint.

English dry cured pork, hot smoked over a blend of English Oak & Beech. Our ham joints are a minimum weight of 1.2kg up to 1.8kg and are ready to eat. Simply carve & serve.

Minimum Weight 1.2kg

Pork, Salt, Preservative E252, E250, Natural Oak Wood Smoke

Perfect for home freezing.

Our smoked ham joints are ready to eat, simply open, carve & serve.

Red lentil soup with Smoked Ham

Ingredients :

• 907g Smoked Ham Joint
• 14g Butter
• 470g Onion, Diced
• 470g Carrots, Diced
• 470g Celery, Diced
• Kosher Salt
• 470g Dry White Wine
• 1.7L Chicken Stock
• 340g Dried Red lentils, Rinsed Thoroughly and drained
• 10g Dried Cumin
• 10g Smoked Paprika

Method

1. Heat a large heavy pot over a medium high heat. Add the ham and let it sear in the pot for a few minutes

2. Add the butter and let it melt with the ham

3. Add the vegetables to the pot and sprinkle them with Kosher salt.

4. Stir the vegetables with the butter and let them sweat until soft and tender, about 10 minutes.

5. Add the white wine and scrape any browned bits off the bottom of the pot.

6. Add the chicken stock and bring to a simmer. Add the lentils

7. Cover the soup with a lid and let the soup simmer for about 30 minutes until the lentils are fluffy and tender.

8. Remove the ham form the soup and cut off the lean meat and add it back to the soup.

9. Remove the ham hock from the soup and cut off the lean meat and add it back to the soup. Discard the rest of the ham bone and skin.

Season with the cumin, paprika and Kosher salt.

Serve hot and enjoy