Prime Unsmoked Gammon Joint
BACK IN STOCK! Get your Gammon order in now in time for Easter!
*LIMITED QUANTITY*
Sourced from a trusted, expert butcher in the UK, this quality succulent gammon joint is 100% prime, cured hind pork leg; unsmoked, unsliced and unbelievably tasty. It’s also really easy to cook in many different traditional ways: roasted, boiled, fried or grilled (broiled). In Britain, it’s common to serve thick slices of grilled gammon (ham) with eggs, chips and juicy pineapple rings.
Please note: All gammon joints are hand cut, and as a result some may contain more fat than others. Furthermore, gammon joints are sealed and packaged in the UK, and in rare occasions may not be in one piece - if this is the case, the item may require trussing.
(Depending on how salty you like your gammon, you may want to soak the joint first. We recommend 12 hours fully submerged, completely changing the water at the 6 hour mark)
Approx. 6.5 lb (weights can vary). Frozen product.
Defrost in packaging in refrigerator for 36–48 hours. Once thawed, it can safely stay in the fridge for 3–5 days before cooking.
Cooking Instructions (General): Check that product is thoroughly cooked before serving with an internal temperature of at least 145F. Let the joint rest for a few minutes before carving.
Oven cook (From Chilled): Preheat oven. Remove all packaging including joint casing before cooking. Place in a roasting tin and cover loosely with tin foil. 375°F/Fan 350°F for 30 minutes per 1lb plus an extra 30 minutes. Remove foil for last 20 minutes of cooking.
Boiling (From Chilled): Remove all outer packaging. Place gammon in a saucepan of boiling water. Bring to boil, cover and simmer for 25 minutes per 1lb plus 30 minutes.
Remove joint casing before carving.
*Please note, that while we expect these to be as uniform as possible, they are all cut by hand, and as a result there may be some variance in shape or size*
Ingredients:
Pork, Water, Salt, Dextrose, Sodium Tripolyphosphate, Sodium Hexametaphosphate, Sodium Nitrite.