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 redcurrant jelly is the perfect centrepiece this winter, allowing you to glaze as much or as little as you like.

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.

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

For allergens see ingredients in BOLD.

This product is only available on Christmas delivery dates between Friday 19th December and Wednesday 24th December.

This product will have shelf life past January 1st for New Years Eve entertaining.