The most expensive leg of ham commercially available is a 7 kg (15 lb) heavy Albarragena Jamon Iberico de Bellota retailing at £1,800 ($2,682) and is sold at the Food Hall in Sefridges, London, UK as of 17 January 2010

The 7kg (15lb) ham leg comes with its own DNA certificate as proof of authenticity.
Pig farmer and ham expert Manuel Maldonado selected 50 pigs that were reared in Extremadura in western Spain.
The pigs were fed on a diet of acorns and roots to give the ham a distinctive flavour.
After being slaughtered their ham was salted and cured for three years, before going on sale in a hand-made wooden box wrapped in an apron made by a Spanish tailor.