Waitrose British beech smoked gammon jointTypical weight 1.51kg

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Waitrose British beech smoked gammon joint
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Dry cured, handcut, beech smoked gammon loin joint from pigs born outdoors and reared in airy, straw bedded barns.
  • Waitrose own label

PER 100g

Energy

922kJ
221kcal

Per Portion/A serving contains

Energy

922kj
221kcal

11% RI

Fat

14.80 g

Medium

21% RI

Saturates

5.30 g

High

27% RI

Sugars

<0.5g

Low

<1% RI

Salt

3.13 g

High

52% RI

RI = % of your daily reference intake

Pork leg (96%), salt, preservatives potassium nitrate and sodium nitrite, antioxidant sodium ascorbate


Typical values as prepared

Typical valuesPER 100gA serving contains
Energy922kJ922 kJ
Energy221kcal221 kcal
Fat14.8g14.8 g
Of which Saturates5.3g5.3 g
Carbohydrate<0.5gg
Carbohydrate<0.5g g
Of which Sugars<0.5g g
Of which Sugars<0.5gg
Fibre<0.5g g
Fibre<0.5gg
Protein21.9g21.9 g
Salt3.13g3.13 g

Origin Information

  • United Kingdom

Additives

  • This product contains Additives
  • This product contains Antioxidants
  • This product contains Preservatives

Other

Hob. Time: 30 mins per 500g + 30 mins. To boil. Remove all packaging. Place gammon in a large pan of water. Bring to the boil, reduce heat, cover and simmer. 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.

Oven cook

Preheat oven. Remove all packaging. Place in a roasting tray and cover loosely with foil. Remove foil for last 30 minutes of cooking time. Cook thoroughly until the 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)

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