A cut from the top of the hind leg that has been preserved by dry curing with salt and spices, wet curing in a brine or smoking. Ham is a firm favourite around the Christmas table, this cut is best glazed – check out our related recipes below - before being sliced and served.

If you don’t need a whole ham, you can choose between the shank end or butt end. The shank end (or leg portion) has that classic ham profile, so it's a good choice for a picture-perfect table. The meat tends to be leaner and it has one long bone, which makes carving easier. The butt end (the top half of the ham) has more tender, fattier meat, lending a richer flavour. For more information on how to glaze, carve and store your ham, check out the tips and tricks here.

Best cooking methods



Special occasion