Caribbean ham

Waiting for a leg of lamb to be boned and cubed at the P Doherty stall at the Indoor Market today, I spotted hanging from a rail what looked like a deep brown leather bag.

It was, the butcher told me, a West Indian ham, something I'd never heard of.

The smell of the ham was incredibly - deeply smoky with sweet and spicy overtones.

It's apparently triple smoked and then boiled for around four hours before being roasted and served.