Waitrose free range dry cure unsmoked English gammon
Typical weight 2g each
average price 3peach (est.) (£15.00 per kg)
Pork leg (96%), sea salt, preservatives potassium nitrate and sodium nitrite, antioxidant sodium ascorbate
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Typical values as prepared
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)
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