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Dry Cured Unsmoked Horseshoe Gammon (3kg)
Our free-range British Gammon has been carefully dry cured by hand and smoked by our butchers, resulting in deliciously sweet and tender meat. Because of the quality of the free range pork and the slow maturing and curing of the gammons, these are consistently delicious and a customer-favourite for the big occasions.
Serves 10
Product Weight:
3kg
4kg
Dry Cured Unsmoked Horseshoe Gammon (3kg)
Our free-range British Gammon has been carefully dry cured by hand and smoked by our butchers, resulting in deliciously sweet and tender meat. Because of the quality of the free range pork and the slow maturing and curing of the gammons, these are consistently delicious and a customer-favourite for the big occasions.
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.
| Typical values per 100g: | |
|---|---|
| Energy | 756kJ |
| 181kcal | |
| Fat | 12.2g |
| of which saturates | 4.9g |
| Carbohydrates | 1.0g |
| of which sugars | 0.2g |
| Protein | 17.7g |
| Salt | 2.80g |
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 2 hours 30 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 Easter delivery dates: Wednesday 1st, Thursday 2nd, Friday 3rd*, Saturday 4th, and Sunday 5th* April.
* Friday 3rd and Sunday 5th April available to Birmingham and London postcodes only.
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