Available all year

• Eat hot or serve cold as ham
• Choice of smoked or unsmoked
• Choice of Whole gammon (approx 9 Kg) or a half gammon (approx 4.5kg)

The gammon comes from the hind leg of the pig. The leg is then cured in the same way as bacon. Please note that the shape of the joint differs according to the size/weight, with the half gammons (4.5kg) appearing thicker than the whole one (eg 9kg) which looks longer and thinner. Skin and fat cover may vary, particularly with the half gammon from the top of leg.

Smoked to traditional 100 year recipe and left on the bone, we recommend cooking your own ham from our free range gammon joint and adding your own glaze to it. You can't beat Delia's recipe!

Some people are confused as to the difference between gammon and ham. Gammon comes from the hind leg of the pig which, even though it has been cured (brined in salty water, and optionally smoked as well), still has to be cooked to eat. However the curing means that it has a much longer shelf life than pork, as was required by our predecessors before the advent of fridges and freezers.

Please note that this product does not need soaking before use.

Refer to Ingredients list

 

Suitable for boiling or roasting. Don't forget to add your glaze for the last 30-45 minutes of cooking. Then eat it hot for Xmas eve, and what is left over provides ham for the rest of the festive period.