Traditional Gammon Joints(unsmoked)

Cured by hand and hung for 7 days to allow the flavour to mature and the cure to settle. Our hams are easy to cook and delicious. Our cure has the addition of demerara sugar to balance the salty flavour with sweet notes.

We recommend boiling in cold water and after 30 minutes replacing the water with fresh. Continue to boil as instructed and then roast. If you like a less salt flavour we recommend to soak the hams overnight in cold water.

Suitable for freezing.
Freeze on day of receiving product.
Frozen shelf life – 3 months.
Fresh Shelf Life – as per label.
Vacuum Pack Shelf – as per label.

When defrosting, allow 24 hours under refrigerated conditions. We recommend defrosting in original packaging.
Please wash hands after handling raw meat.

Boil your gammon joint for 10-20 minutes then discard the first lot of water and replace with fresh boiling water. Allow to simmer for 40 minutes. Then transfer to a preheated oven and bake uncovered for 15 minutes per 500g at 180C/GM4. Remove from oven and allow to rest prior to carving. TIP: Sugary glazes tend to burn so don't cook with the glaze on too long.

Pork (90%), Salt, Preservatives (E252, E250), Propylene Glycol (E1520), Demerara Sugar.

None

Typical Values per 100g Energy 883kJ/ 212kcal Fats 15.0g of which saturates 5.0g Carbohydrates 0.5g of which sugars 0.5g Fibre 0.0g Protein 18.8g Salt 0.83g