The term “ham” typically refers to cured pork, and it has a long history in the United Kingdom. The origins of ham in the UK can be traced back to ancient times when the practice of curing and preserving pork was developed as a means of preserving meat before refrigeration.
In the UK, different regions have their own traditional styles of ham. Some notable varieties include:
- Houghton Ham: a legendary family recipe that transformed into the revered Wagstaff cure in 1983. Producing a succulent wonderfully tasting ham, that would rival any ham. You’ve got to taste it to believe it.
- Wiltshire Ham: Wiltshire is a county in southwestern England known for its traditional style of ham. Wiltshire ham is typically dry-cured and has a slightly sweet taste.
- York Ham: York ham is named after the city of York in northern England. It is known for its delicate flavor and is usually brined and then slowly cooked.
- Norfolk Ham: Norfolk, a county in eastern England, is famous for its Norfolk Black pigs and the ham produced from them. Norfolk ham is often smoked and has a distinctive flavor.
- Cumberland Ham: Cumberland, a historic county in northwestern England, is renowned for its Cumberland sausage and also produces a unique style of ham. Cumberland ham is typically dry-cured and has a strong, salty flavor.
These are just a few examples, and there are various other regional variations and methods of preparing ham in the UK. The specific origins of ham in the UK can be attributed to the historical development of preserving and curing pork across different regions.