Methods for producing meat products with a bone flavour, and the meat products so produced, are provided. In exemplary methods a cured bone is secured with a binding to a de-boned and cured piece of meat, such as a piece of ham. The bone can be the one removed from the de-boned piece of meat, or can be a substitute bone. The de-boned piece of meat and the bone can be cured together or cured separately with the same or different cures prior to being secured together. An exemplary meat product comprises a de-boned piece of meat having an exterior, a bone positioned against the exterior, and a binding that secures the bone to the exterior of the piece of meat.