Our Wiltshire hams are our most popular! Mild, moist, with a subtle sweetness. Available either smoked or unsmoked, bone-in or boneless. 

Our Wiltshire hams spend almost a week maturing in our own-recipe brine, which gives it a moist, but never wet texture. Unlike other curing processes, we add a touch of unrefined brown sugar to our brine recipe to add a subtle sweetness and balance alongside the salt levels, giving a mild, subtly sweet, and delicious flavour.

The hams are then air-dried for a further week to mature and remove excess moisture. For cooked hams, we steam cook them for 12 hours, allowing the fat to render and soften to provide a delicious buttery texture.

Once cooked the hams are inspected, hand-skinned and trimmed by our expert quality manager who has over 15 years of experience curing and preparing the finest hams. This ensures the taste and appearance meet DukesHill’s highest standards.