Gammon

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

Redcurrant Jelly

Typical values per 100g:
Energy	1086kJ
	256kcal
Fat	0.0g
of which saturates	0.0g
Carbohydrates	64.0g
of which sugars	64.0g
Protein	0.5g
Salt	0.10g

This is a raw product that must be cooked. Store below 5°C.

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:
5. Preheat your oven to 200°C fan / 220°C / gas mark 7.
6. 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.
7. Place your ham in an ovenproof shallow frying pan. If you have one with a small spout then all the better.
8. 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.
9. 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!
10. 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.
11. Remove, cool, slice and enjoy.

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.

Country of origin: UK