Our free range gammon is ideal for making a gorgeous ham to slice and eat as a centrepiece or day to day. This joint is expertly dry cured - a gentler curing process creating a delicate salty sweet flavour. Follow our cooking instructions for either roasting or boiling to make the perfect ham every time.

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 pig farmers in England, where the pigs are slowly reared on a natural diet. 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.

Produced in an environment that also handles MILK and MUSTARD.

1. Prepare your joint by soaking in lukewarm water for 30 minutes, then removing and discarding the water.
2. Place the joint in a large pot and fill with cold water, then add the peppercorns, cloves, cinnamon sticks and onion.
3. Bring the pan to the boil and simmer for 50 minutes. Make sure you skim off any white froth that may rise to the surface.
4. Preheat your oven to 180°C/160°C fan/gas mark 4.
5. Drain the pan. Remove the thin layer of skin on the and score the layer of fat around the joint.
6. Transfer the joint to an oven dish and cover with foil, then roast for 50 mins.
7. Remove the foil and brush the joint with your choice of glaze, we like to use a mix of maple syrup and mustard. Roast for another 50 mins.
8. Remove the joint from the oven and leave to rest for 15 minutes before serving.