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Suffolk Hams are brined first, then cured either in cider (aka "hard cider" in North America), or stout. Added to the curing mix is molasses (or black treacle) and spices,

The ham is then lightly smoked over oak chippings, then usually aged for at least a month after smoking.

The outside is a blackish-brown.

A whole one will weigh 14 to 18 pounds (6 1/3 to 8 kg); a half one will weigh 8 to 10 pounds (3 1/2 to 4 1/2 kg.)

Cider-cured ones are quite sweet.

Cooking Tips
To cook: soak overnight in water. Then discard water, wrap in foil, place in a roasting pan with about 2 inches (5 cm) of cider (hard cider) in it, and bake in an oven heated to 350 F (180 C), allowing about 25 minutes per pound, until internal temperature reaches 160 F (71 C). Let rest for a few minutes, covered, before serving.

Other entries for:

Brine-Cured Ham
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Ham
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