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Duchy Organic Unsmoked Gammon Joint

£14.99 per kg While stocks last

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

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Product Summary

Free range organic gammon, slowly dry cured for a fuller flavour.

Nutrition

Typical values per 100g per 100g
Energy 843kj
Energy 202kcal
Fat 12.1g
Of which
- Saturates 4.4g
- polyunsaturated 2.2g
Carbohydrate 0.3g
Of which
- Sugars 0.3g
Fibre 0.1g
Protein 22.9g
Sodium 1.10g
Salt 2.75g
Typical values as prepared

Ingredients

Organic pork leg (97%), sea salt*, organic sugar, antioxidant sodium ascorbate*, preservative sodium nitrite*

Preparation & Storage

Preparation

  • Wash hands, all surfaces and utensils after touching raw meat

Oven Cook

From Chilled/Ambient
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. 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)

Other

From Chilled/Ambient
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. (Time 30mins per 500g + 30 mins)

Storage

Keep refrigerated below 5°C. For use by date see front of pack. Once opened, consume within 2 days. Do not exceed use by date. 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.

Recycling

Component Material Recyclable
label-glued Paper & card No
pouch Plastic - Other No

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and 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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