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
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
Food Facts / Ingredients
Pork, water (-10%), salt, saltpetre
Meat Content %
Pork produced in the EEC - Cured in the UK
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