An English ham from Chippenham in the West Country of England. It is dry cured then placed in a ‘basting cure’ of molasses, brown sugar and spices, in which it is turned and basted daily. It is hung to dry and mature for several months and smoked over oak or apple wood until the outside is completely black and the meat is deep red. The ham may need to be soaked for as long as a week before it is boiled as it can be very salty. It is usually served cold.
