Boneless York-Style Ham for Celebratory Roasts and Everyday Feasts
At Swaledale, we produce our cured products using the same exceptional pork as our whole muscle cuts. These come from free-range Middle White and Tamworth pigs, traditional heritage breeds with remarkable depth of flavour. Our York-style ham joints are dry-cured for four weeks and hung for a further four. These time-honoured techniques build complexity and enhance the ham’s natural character.

These boneless hams are ideal for a celebration and make an impressive centrepiece for festive or family gatherings. The leftovers are every bit as enjoyable as the main meal, ready to become sandwiches, cold cuts or the base of a comforting supper. Two birds with one stone, and all that.

For a simple, satisfying option, simmer the ham for a couple of hours, peel away the skin, and serve in thick slices. Use the poaching liquor to cook carrots and leeks, and plate everything with a parsley sauce for a gently nostalgic dish.

Alternatively, score the fat and opt for a glaze. A classic combination of apple juice, honey and mustard is always reliable. For something with a twist, try a glaze of Korean chilli paste, fish sauce and brown sugar. Pair with a slaw of white cabbage, spring onions and julienned carrot, or with the traditional glaze, go for triple-cooked chips, a fried egg and pease pudding.

And of course, no mention of York ham would be complete without the Christmas ham, that much-anticipated fixture of the season. Left in the larder and gradually carved into after long walks, board games and Christmas telly, it’s a festive tradition worth preserving.

We also offer a smaller Dry-Cured York-Style Ham Rump, Boneless & Uncooked (approx. 1.6 kg) and a larger Bone-in version, weighing between 7–8 kg — ideal for everything from intimate suppers to festive centrepieces.