The cured pork leg (gammon) is easy to carve, lean and tender. We use these gammons to produce our delicious boiled and roasted ham. The meat 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 mins 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, cooked meat.

Minimum Weight for this Joint is 5 Kg

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