Gammon with winter chutney, apricots and cranberries
1.8kg - 1.8kg

£30.00 (Serves 8 - 10 people) While stocks last

This seasonal item is only available to order for collection or delivery between 20/12/2016 to 24/12/2016

  • Suitable for freezing Freezable
  • Waitrose own label Waitrose own label



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Product Summary

A boneless, unsmoked outdoor bred British gammon topped with a winter fruit chutney, decorated with apricots and cranberries.

- Requires cooking
- Suitable for freezing
- Weight: 1.8kg
- £16.67 per kg
- Serves 8-10


Pork leg (75%), water, dried apricots (with preservative sulphur dioxide), demerara sugar, salt, cranberries, sugar, red wine (with preservative sulphur dioxide), red wine vinegar, cherries, gelling agent pork gelatine, cranberry juice from concentrate, cornflour, caramel syrup, bay leaf, nutmeg, spirit vinegar, mace, preservatives sodium nitrate and sodium nitrite, sunflower oil, antioxidant sodium ascorbate

Allergy Advice:
For allergens see ingredients in bold


Typical values per 100g
Energy 684kj
Energy 164kcal
Fat 8.6g
Of which
- Saturates 3.2g
Carbohydrate 5.2g
Of which
- Sugars 5.0g
Fibre 0.9g
Protein 15.9g
Salt 1.85g

Typical values as sold

Cooking Instructions

Cook thoroughly until the juices run clear.

Oven Cook

From Chilled/Ambient
Preheat oven. Remove all packaging. Place in a roasting tray and cover with foil. Place in the centre of oven. Remove foil 10 minutes before end of cooking time. Cook thoroughly until the juices run clear. Leave to rest for 10 minutes before carving. (Time 2 hrs 15 mins to 2 hrs 30 mins Oven: 200�C, Fan: 180�C, Gas: Gas Mark gas 6)


Component Material Recyclable
bag Plastic - Other No
box Cardboard Yes
label-glued Paper & card No
leaflet Paper & card Yes

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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