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Dry Cured Smoked Horseshoe Gammon (1kg)
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.
Serves 3-4
Product Weight:
1kg
2kg
Subscription price
Regular price
Dry Cured Smoked Horseshoe Gammon (1kg)
Subscription price
Regular price
Order today and get it Wednesday 8th of July.
You can pick a later date at checkout.
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.
| 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 50 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.
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