Mutton Ham

Mutton ham is a cured meat product made by dry-curing a leg of mutton. Sheep have been grazing the hills of Scotland from time immemorial; hence mutton was more common than pork in this region. The need to preserve the meat gave rise to various preserving methods, including the preparation of mutton hams.

Traditionally, a leg of mutton is thoroughly rubbed with salt, sugar, saltpeter, and spices such as cloves, nutmeg, pepper, and allspice. It is then left to cure for about two weeks before being hung to dry. The ham can be smoked or unsmoked (green), and it is typically boiled before consumption.