Keep in the fridge and use by the date on the label. If you’re not going to eat it straight away, freeze on the day we deliver and it will keep its flavour and tenderness for up to 6 months. Once frozen, defrost thoroughly and eat within 24 hours. Don’t refreeze once you’ve thawed it.
It is best to get your gammon joint out of the fridge an hour or so prior to cooking.
All properly cured gammon can be salty, so it is always better to soak or simmer it prior to baking. Either soak your gammon in cold water for 8-10 hours or, if you are short of time, place in a pan of cold water and bring to a simmer. Discard the water at the end.
Bake at 170°C for 55 mins per kg plus 30 mins. Add your glaze for the final 30 minutes.
Cover with cold water. Bring to the boil, reduce heat & simmer for 25 mins per 500g (+ 20 mins for an unglazed ham). Top water up as needed. Drain and rest for 30 mins before serving, or flash roast with a glaze.
Pork, sea salt*, sugar, preservatives (sodium nitrite, potassium nitrate)*.
Allergens in bold.
Organic pork farmer
Our organic pork comes from Helen Browning at Eastbrook Farm in Wiltshire. Helen set up her farm over 27 years ago. She’s a champion of organic farming and giving animals the best quality of life – in fact, she’s Chief Executive of the Soil Association and spends much of her time campaigning for better animal welfare.
Helen’s organic breeding herd of 200 sows are pure British Saddlebacks – a native breed that thrive outdoors, make great mothers and produce great flavoured pork. Boars are Large Whites, a typical UK outdoor-reared cross. They counter the fat levels found in pure breed Saddlebacks, but not enough to change their special flavour.
|Energy (kJ)||480 kJ|
|Energy (kCal)||114 kCal|
|Fat (g)||3.26 g|
|of which Saturates (g)||0.95 g|
|Carbohydrate (g)||2.35 g|
|of which Sugars(g)||2.35 g|
|Protein (g)||18.8 g|
|Salt (g)||2.7 g|