Wiltshire ham is a traditional pork ham originating from Wiltshire. The ham is cured in a process called a Wiltshire cure, in which brine is pumped into the pork with a single or multi-needle injector before the ham is placed in brine for up to a week.
Once taken out of the brine, the ham is usually left to mature for one more week. Wiltshire ham has a mild flavor, and it’s moist but never wet. It can be enjoyed hot or cold. This succulent ham tastes more salty and meaty than non-cured ham, while the bacteria from the brine impart a buttery and malty flavor with hints of yogurt to the ham.