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These cuts from across the legs and shoulders of our Middlewhites have been brined in a mix of salt, dark brown sugar, bay and a heady amount of Vinegar Shed spices. We are sending each ham with a traditional Sourdough Crumb, Seasonal Glaze, and recipe card ready to be poached, skin removed, and finished in the oven.
Separating the joints of our Middlewhites means that, happily, we're able to offer a choice of cut to suit the size of your Christmas dinner table. As a very rough guide, as part of a main meal, the shoulder will feed 4-6 and the Leg joints 6-8, with plenty of leftovers for a cold lunch the next day.
