Knot-in-Ham, is a type of ham that originates from the United Kingdom. Its name tips its hat to the historic County of Nottinghamshire, in which it is produced . Knot-in- Ham has distinct flavour and traditional curing process.
Knot-in-Ham is made from Topside muscle isolated from the hind leg of a pig. The curing process involves dry salting the meat and then allowing it to air-dry for an extended period. This process helps to preserve the meat and enhance its flavour. After the initial curing, the ham can be smoked using traditional methods, such as oak or beechwood smoking, to further develop its taste.