Pale, dry, and uneven in appearance with very mild aroma and flavour. Texture is unpleasant, dry and powdery. Flavour is mild with little smoke.

The ham looks highly processed, lacking muscle fibre textrue. Aroma is mild. Texture ranges from rubbery to firm and slightly dry, described as artificial. Flavour is mild with little smoke, resembling commercial sandwich ham.

The ham presents well as a whole piece with clean cream fat layer and nice colour on the skin. The sliced pieces are pale, dry, and uneven in colour and texture. Aroma and flavour are very mild, with little salt or smoke. Lacks depth of flavour.

The whole piece of ham presents well. Aroma is mild but pleasant with a nice sweet and smoke balance. Flavour is balanced with low salt and mild ham taste, and good texture with moist mouthfeel. Taste is nice and pleasant, a very good overall ham.

The ham has noticable holes throughout the meat. Aroma is mild and pleasant while texture is dry and chewy. Flavour is mild but effected by poor texture.

The ham has a good appearance with good pink flesh, clean cream fat, and even smoke colour. Aroma is mild and pleasant, and flavour is mild and slightly sweet. Texture is mostly moist but can be dry and chewy in thicker slices. Some holes evident in flesh, but overall appearance and quality are good.

The ham has a very dark, almost burnt-looking colour, suggesting heavy smoking, It has a smoky aroma and flavour but not as smoky as expected from the dark exterior. Flavour is balanced but texture is very dry and overcooked, especially near edges.

The ham has good overall colour and a natural appearance, with cream fat and mostly even pink flesh, though some sections are pale. Aroma is mild with unusual fruity/sweet notes that carry into flavour. There's variation in texture, ranging from moist in some areas to dry in others, with areas of overcooking. Flavour is pleasant but bland.

The ham has a pale colour with yellow fat on surface and cream fat inside. Aroma is mild, while flavour is nothing special, lacking enough brine/salt and smoke. Texture ranges from moist to firm and slightly dry.

Dark exterior with well-smoked appearance, creamy coloured fat and natural-looking presentation. Sliced pieces shows some discolouration and uneven internal colour in muscles. Aroma is mild and pleasant but slightly processed. Texture is firm, chewy, and slightly dry. Flavour is mild, with low salt, noticeable sweetness, and artificial-tasting smoke.

The exterior colour and smoke presentation was good. Texture ranges from moist and crumbly to dry and powdery. Flavour is generally mild with balanced salt and smoke. A section of this ham showed concerning faults, including yellow/pink discolouration, some holes in the ham, and a fermented aroma.

Very dark exterior that appears over-smoked or even burnt. Strong smoky aroma which doesn't penetrate through the meat, less smokiness than expected from the dark skin colour. The flesh is generally moist but can be stringy, rubbery, or powdery, with some holes present. Flavour has a sweet aftertaste.