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Field & Flower Unsmoked Horseshoe Gammon (4kg)
Our free-range British Gammon has been expertly cured by our butchers, resulting in deliciously sweet and tender meat - perfect for your Boxing Day lunch. Cut from the hind leg, this joint is succulent and packed with flavour.
Serves 14
Product Weight:
4kg
Field & Flower Unsmoked Horseshoe Gammon (4kg)
Our free-range British Gammon has been expertly cured by our butchers, resulting in deliciously sweet and tender meat - perfect for your Boxing Day lunch. Cut from the hind leg, this joint is succulent and packed with flavour.
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.
Pork (95%), Water, Salt, Stabilisers (E451(i), E452), Dried Glucose Syrup, Dextrose, Hydrolysed Vegetable Protein (SOYA), Preservatives (E251, E252), Antioxidant(E301), Sugar.
For allergens see ingredients in BOLD.
| Typical values per 100g: | |
|---|---|
| Energy | 0kJ |
| 0kcal | |
| Fat | 0.0g |
| of which saturates | 0.0g |
| Carbohydrates | 0.0g |
| of which sugars | 0.0g |
| Protein | 0.0g |
| Salt | 0.00g |
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 3 hours 20 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.
5. At this point the ham can be eaten and enjoyed hot or cold.
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.