Why Suffolk's black ham relies on a 200-year-old sweet secret
In short: Discover how the distinct dark crust of English black ham is achieved. This video explores a traditional curing method that swaps pure salt for a complex, centuries-old marinade to balance flavor.
Produced by Emmett's in Suffolk, England, this ham has been crafted using a recipe spanning 200 years. Unlike standard dry-cured hams that rely solely on salt, black ham undergoes a 10-week process involving three distinct stages: dry-curing, marinating, and smoking.
The signature black exterior comes from a sweet marinade of molasses, brown sugar, and local black porter. This specific combination serves a functional purpose beyond aesthetics; it balances the meat's profile by tempering the saltiness inherent in traditional curing methods.
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Sources
- Summary by Intellect · source: How English Black Ham Is Made Using A 200-Year-Old Recipe | Regional Eats | Food Insider
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