Smoked boneless gammon
2.0kg - 4.0kg
£35.96 (£8.99 / kg) (Serves 8 - 16 people) While stocks last
A large whole smoked gammon joint, ideal for either boiling and finishing with a glaze in the oven, or simply roasted.
Pork leg (88%), water, salt, preservatives sodium 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 cook and, for best results, drizzle over a little clear honey. Cook thoroughly until juices run clear. Leave to rest for 10 minutes before carving. (Time 30mins per 500g+ 30mins 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 the juices run clear. Leave to rest for 10 minutes before carving. For best results: remove strings and rind and discard. Once cooked, transfer to a baking tray. Score fat and brush with honey. Finish in a hot oven for 10 minutes. (Time 30mins per 500g+ 30mins)
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