Whole boiling hams may be bought cooked or uncooked and are a popular choice at Christmas-time. Bought cooked, they are available in joints or in slices, either with the fat and rind surrounding the meat, or with the fat trimmed. However, trimmed hams tend to lack the flavour that hams with their skin and fat intact possess.
1. British Hams
Bradenham Ham
This ham is soaked in molasses rather than salt, giving it its characteristic black skin and red flesh along with a sweet, yet robust flavour.
Suffolk Ham
Soaked in molasses, spices and honey, then left to mature, this ham develops a characteristic blue mould and a full, delicate flavour.
York Ham
Traditionally eaten at Christmas, this is the best known type of British boiling hams. It has delicate pink meat with a white, translucent layer of fat. It is cured with dry salt, lightly smoked over oak sawdust and matured for months until it develops its fine, mild flavour.
2. International Hams
Jambon
Hams for boiling are sold in France as jambon de Paris, whereas ham that has been boiled is sold as jambon glacé.
Jambonneau
Ham from the shank or knuckle part of the leg, covered in breadcrumbs and ready to eat.
Prague Ham
A brine cured, fully cooked and smoked, boneless ham. With its delicate sweet flavour, this is one of the most admired European hams.
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