Christmas Dry Cured Unsmoked Horseshoe Gammon
UK

Christmas Dry Cured Unsmoked Horseshoe Gammon

£49.95 Serves 10
Weight

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.
Ingredients

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.

Nutrition
Typical values per 100g:
Energy756kJ
181kcal
Fat12.2g
  of which saturates4.9g
Carbohydrates1.0g
  of which sugars0.2g
Protein17.7g
Salt2.80g
Storage information
This is a raw product that must be cooked. Store below 5°C.
Cooking instructions

Cooking times may vary depending on your oven. The timings below are for a 3kg 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 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.
Country of origin
Country of origin: UK
Product information
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.