A favourite indulgence at this time of year is a whole ham, and you can do no better than the traditionally cured black hams from Emmett’s of Suffolk. It has been curing its meat with molasses, brown sugar and local porter since 1820, so it should have got it right by now. And it certainly has: rich, dark, sticky and thoroughly delicious.
BILL KNOTT

This is our signature ham that we have been making since 1820. Each ham takes approximately 10 weeks to make by hand with all the curing, marinading, smoking and maturing and cooking taking place behind Emmett’s Store. We are not the oldest retailer in the UK but probably...