Cooked Hams on the Bone
The first ham was certainly on the bone, intact in its anatomic structure and necessarily cut by hand.
In olden times, when cooked with its bone in a pot, it was a delicious dish. For a long time it was the king of the boiled meat trolley. In the course of time, vein flavouring and steaming have enhanced its taste.
Born to be eaten hot, it is also excellent when eaten cold. Later on, it was cooks from Prague who successfully tried smoking it by using beech and fir wood.
Poly-phosphates, milk by-products, glutamate and gluten free.