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Christmas Ham
Dry Cure Bacon & Ham
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-Dry cured by hand using a traditional method.
Gammons are matured for 4 weeks which develops a wonderfull flavour. Firm yet succulent texture.
All gammon joints are boneless unless requested with bone in.
Only £5.50 / KG for whole gammon on the bone.
When ordering Please select the weight required from the drop down menu below
Recipe idea:
A Classic Christmas Ham
You can use either smoked or Un-smoked farmhouse gammon.
You will also need a vessel large enough to cook your Gammon in, some strong foil, English honey and English mustard powder or Wholegrain mustard and Demerara sugar.
Half fill your pan with water and bring to the Boil. Place your gammon into the hot water and simmer for 25mins / lb or 48mins / kg.
Take 3 tablespoons of English Honey and 3 Tablespoons of English mustard powder, 3 tablespoons of Demerara sugar and mix together into a paste.
When your gammon has finished simmering take it out of the water and place it onto a sheet of strong foil in a baking tray. Take off the string and take off the skin if you wish to. With a sharp knife score the ham all over diamond shapes. Now smear lashings of the honey mustard paste all over the ham you could also stick some cloves in as well.
Wrap the foil around the gammon and place it into a pre- heated Oven at 200c for 25 mins.
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| Product Code: 031 |
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| Delivery Schedule: 3 days |
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