Waitrose smoked British free range large gammon joint
Typical weight 2kg each
average price £25.98 each (est.) (£12.99 per kg) While stocks last
Free range, smoked and dry cured pork using traditional methods for depth of flavour.
- Our free range pigs are reared outdoors throughout their lives on carefully selected British farms exclusively for Waitrose.
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Pork leg (96%), sea salt, preservatives potassium nitrate and sodium nitrite, antioxidant sodium ascorbate
Preparation & Storage
- Wash hands, all surfaces and utensils after touching raw meat.
Cool leftovers to room temperature, refrigerate within two hours.
Preheat oven. Remove all packaging. Place in a roasting tray, cover loosely with foil and place in centre of oven. Remove foil 30 minutes before end of cooking time. Cook thoroughly until juices run clear. Leave to rest for 10 minutes before carving. (Time 30 mins per 500g + 30 mins Oven: 180�C, Fan: 160�C, Gas: Gas Mark gas 4)
To boil. Remove all packaging. Place gammon in a large pan of water. Bring to the boil, reduce heat, cover and simmer. Take care pan does not boil dry. Cook thoroughly until juices run clear. Leave to rest for 10 minutes before carving. For best results: Once cooked, transfer to a baking tray. Score fat and brush with honey. Finish in a hot oven for 10 minutes. (Time 30 mins per 500g + 30 mins)
Keep refrigerated below 5°C. Once opened, consume within 2 days. Do not exceed use by date. For use by date see front of pack. Freeze as soon after purchase as possible and within the use by date. Use within one month. Defrost fully before use: do not refreeze once defrosted.
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