Denhay Smoked Gammon Large 1.8kg
British outdoor bred pork. Dry cured with sea salt then slowly matured for flavour.
Serves 6
Ingredients: Pork Leg (97%), Sea Salt, Sugar, Preservative (Sodium Nitrite), Antioxidant (Ascorbic Acid).
Keep refrigerated
1.8kg
Origin: UK.
Find nutritional information by clicking on image section.
Product featured comes uncooked.
Cooking Instructions:
Place the gammon or bacon joint in a large pan. Cover with cold water. Bring to the boil then reduce the heat, cover and simmer for 20 mins per 500g. Remove the ham from the pan, cool slightly then cut off the rind leaving a thin layer of fat covering the ham. Score the across the fat diagonally in opposite directions to make a diamond pattern. Preheat the oven to 190°C/170°C fan/Gas Mark 5. Place the ham in a baking tin and bake for 30 mins until the fat is golden. Remove from the oven and check the meat is steaming hot and when you cut into the thickest part, the juices run clear.
British outdoor bred pork. Dry cured with sea salt then slowly matured for flavour.
Serves 6
Ingredients: Pork Leg (97%), Sea Salt, Sugar, Preservative (Sodium Nitrite), Antioxidant (Ascorbic Acid).
Keep refrigerated
1.8kg
Origin: UK.
Find nutritional information by clicking on image section.
Product featured comes uncooked.
Cooking Instructions:
Place the gammon or bacon joint in a large pan. Cover with cold water. Bring to the boil then reduce the heat, cover and simmer for 20 mins per 500g. Remove the ham from the pan, cool slightly then cut off the rind leaving a thin layer of fat covering the ham. Score the across the fat diagonally in opposite directions to make a diamond pattern. Preheat the oven to 190°C/170°C fan/Gas Mark 5. Place the ham in a baking tin and bake for 30 mins until the fat is golden. Remove from the oven and check the meat is steaming hot and when you cut into the thickest part, the juices run clear.
British outdoor bred pork. Dry cured with sea salt then slowly matured for flavour.
Serves 6
Ingredients: Pork Leg (97%), Sea Salt, Sugar, Preservative (Sodium Nitrite), Antioxidant (Ascorbic Acid).
Keep refrigerated
1.8kg
Origin: UK.
Find nutritional information by clicking on image section.
Product featured comes uncooked.
Cooking Instructions:
Place the gammon or bacon joint in a large pan. Cover with cold water. Bring to the boil then reduce the heat, cover and simmer for 20 mins per 500g. Remove the ham from the pan, cool slightly then cut off the rind leaving a thin layer of fat covering the ham. Score the across the fat diagonally in opposite directions to make a diamond pattern. Preheat the oven to 190°C/170°C fan/Gas Mark 5. Place the ham in a baking tin and bake for 30 mins until the fat is golden. Remove from the oven and check the meat is steaming hot and when you cut into the thickest part, the juices run clear.
