DIY Roasting Gammon with Cumberland Glaze (906g)
Christmas Box Only UK

DIY Roasting Gammon with Cumberland Glaze (906g)

£17.96 Serves 4

Glazing a free-range gammon is such a festive thing to do, so we thought we would help you out. Our DIY Roasting Gammon with a tasty Cumberland glaze is the perfect centrepiece this winter, allowing you to glaze as much or as little as you like. Rich with berries, port and aromas, this cumberland glaze creates the ultimate warm centrepiece for lovers of glazed ham.

Our bacon and gammon is traditionally dry cured in order to gently preserve the meat, without the need to speed up the process – our curers say that the secret ingredient is time. The pork that we cure is sourced from passionate free-range pig farmers in England, our pigs are slowly reared on a natural diet and are free to roam. They are truly free-range meaning they are born and reared in fields all year around with straw bedded huts for shelter. This contributes to pork with great texture and incredible depth of flavour and supports our free-range pork industry.
Ingredients

Gammon:

Free-Range Pork Leg (98%), Salt, Sugar, Preservative: Sodium Nitrate E251, Preservative: Sodium Nitrite E250, Antioxidant: Sodium Ascorbate E301.

Fruity Cumberland Sauce:

Raw Cane Sugar, Water, Port, Cider Vinegar, Concentrated Redcurrant Juice, Concentrated Lemon Juice, Concentrated Orange Juice, Orange Zest, MUSTARD Seed, Ginger, Chillies, Gelling Agent: Citrus Pectin.

For allergens see ingredients in BOLD.

Nutrition

Gammon:

Typical values per 100g:
Energy756kJ
181kcal
Fat12.2g
  of which saturates4.9g
Carbohydrates1.0g
  of which sugars0.2g
Protein17.7g
Salt2.80g

Fruity Cumberland Sauce:

Typical values per 100g:
Energy1120kJ
264kcal
Fat0.1g
  of which saturates0.0g
Carbohydrates64.0g
  of which sugars63.7g
Protein0.2g
Salt0.10g
Storage information
This is a raw product that must be cooked. Store below 5°C.
Cooking instructions

Cooking times may vary depending on your oven. The timings below are for a 906g gammon:

Gammon:

  1. Remove the gammon from packaging and place it in a large pan of cold water to soak for 20 minutes per kilo. Use as big a pan as possible and change the water halfway through. This draws the harshest of the salt out of the joint and more will be removed during cooking.
  2. Discard the water from the soak and refill the pan with fresh water. To the gammon and water, add your choice of aromats (we recommend keeping it simple with a halved onion, tablespoon of black peppercorns and a few bay leaves) and bring to the boil on a high heat with the lid on.
  3. When the pot is at a boil, reduce the heat to a simmer, put the lid on and simmer the gammon for 45 minutes.
  4. Remove the joint to cool slightly on a board, snip the strings of the joint and carefully remove the rind, being careful not to remove the fat. This should yield relatively easily and come off in a few pieces.

Glaze:

  1. Preheat your oven to 200°C fan / 220°C / gas mark 7.
  2. Score the fat at a medium depth (3-5mm) with a pattern of your choice. We like to score in 1cm lengths, criss-crossed into diamonds.
  3. Place your ham in an ovenproof shallow frying pan. If you have one with a small spout then all the better.
  4. Pour your prepared glaze onto the highest part of the gammon. As it roasts it will run down the ham covering the rest. If you would like to stud with cloves then do this now, too.
  5. Place the ham in the oven and check very regularly. When most of the glaze has run down the ham, remove from the oven and spoon the glaze back over the top of the ham. Be careful doing this, the glaze gets very hot!
  6. Continue to roast and baste the ham until the glaze is caramelised and evenly coating the ham. This process shouldn’t take longer than 20 minutes depending on your oven temperature and choice of glaze.
  7. Remove, cool, slice and enjoy.
Country of origin
Country of origin: UK
Product information
While we do everything we can to make sure product information displayed on our website is correct, product recipes and ingredients are subject to change. This may affect nutrition, dietary, and allergen information. We recommend you always check the product label before use.