York ham

York ham is a traditional dry-cured ham originating from Yorkshire. It's made from the meaty Large White pigs. The dry-curing process lasts for about three weeks, resulting in a drier and saltier flavor than other English hams. The ham is rubbed with salt and brown sugar, smoked over oak, and then aged from two to four months.

Once ready for consumption, the meat is either boiled, thinly sliced, and served chilled, or it can be glazed and roasted. It's recommended to enjoy the ham with buttered bread as a tea time snack, or with eggs for breakfast.