Description
Economic, versatile and easy carve
The joint can be roasted or boiled. It is a cured product that can be stored in your fridge (Vac Packed) for up to two weeks. Economic, versatile and always acceptable, a very useful standby.
A joint weighs approximately 900 gm
Cooking Advice
The gammon joint should be removed from the vacuum packaging, immersed in cold water for 12-24 hours. Place the joint into a large pan (with lid) and introduce water to the pan. Fill until the ham is almost covered and put on the heat; allow 15-20 minutes cooking time per lb of meat. When the period of time allowed has elapsed, pour off the water and repeat the operation.
We have found this method of cooking drives the salt out of the ham and delivers a very mild meat.
Sweet treat - try drizzling honey and dress with brown sugar, flash off on a hot oven for excellent results
Allergy advice
None
Food Facts / Ingredients
Pork, water (-10%), salt, saltpetre
Meat Content %
90
Food facts
Pork produced in the EEC - Cured in the UK
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.
