Description
How To Cook
These are cooking instructions for roasting the gammon, you could also poach the gammon.
- Remove the joint from the fridge and rinse in cold running water for a few minutes then pat dry. Leaving to soak longer will remove more salt.
- Preheat your oven to 160°C for fan – assisted or 180°C for ovens without a fan (gas 4). Make a trivet by roughly chopping some onion, carrot, celery, cooking apple all into wedges, a bay lead, thyme and black peppercorns.
- Place the gammon fat side up onto the trivet, cover with foil and roast for 30 minutes per 500g, plus an additional 20 minutes.
- Remove the foil for the final 30 minutes of cooking. Leave to rest for 30 minutes in a warm place for carving.
I suggest serve with butter mash potatoes, parsley sauce and garden peas.
Allergen Advice
Pork, Salt, Preservatives (Sodium Nitrate, Sodium Nitrite), Antioxidant (Sodium Ascorbate).
For Allergens, See Ingredients In Bold.
About Our Outdoor Bred Pork
All of our pork, including sausages & bacon comes from British outdoor-bred pigs that we buy in, we always try and buy locally sourced pork in from Essex. They all live outdoors, free to roam in large paddocks with access to straw-bedded arcs or tents. The pigs enjoy large swathes of land broken down into smaller pens, giving the deep rooted pasture the ability to regenerate as the pigs move around the farm.
