Bone in rind on gammon with maple, ginger & bourbon glaze
3.7kg - 4.3kg
£51.56 (£11.99 / kg) (Serves 10 - 16 people) While stocks last
This large gammon joint is unsmoked, and should be roasted whole. Finish off by adding the glaze to the joint and popping back in the oven. This will make a fantastic centre piece to your Christmas day, or will be delicious cold on Boxing Day.
- Requires cooking
- Weight: 3.7-4.3kg
- £11.99 per kg
- Serves 10-16
Bone in�pork leg (86%), water, salt, sugar, molasses, white wine vinegar, bourbon, honey, maple syrup, tomato paste, cornflour, preservatives sodium nitrate and sodium nitrite, ginger pur�e, antioxidant sodium ascorbate, flavouring, colour caramel powder, allspice, black pepper
|Typical values||per 100g edible portion|
Typical values as prepared
Preheat oven. Remove all packaging retain sachet. Place in a foil lined roasting tray in centre of oven, and cover with foil. Remove from oven 45 minutes before end of cooking time. Remove foil and return to oven unwrapped to allow the crackling to crisp up. Remove from oven 15 minutes before end of cooking and pour contents of sachet over crackling. Return to oven. Cook thoroughly until the juices run clear. Leave to rest for 10 minutes before serving. (Time 30 minutes per 500g + 30 minutes Oven: 200�C, Fan: 180�C, Gas: Gas Mark gas 6)
|bag||Plastic - Other||No|
|bone guard||Plastic - Other||No|
|carton||Paper & card||Yes|
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