Triple Smoked Gammon on The Bone
Price range: £45.00 through £150.00
A spectacular bone-in gammon produced especially for Christmas. Triple smoked for an intensely rich, distinctive flavour and wonderful smoky aroma as it cooks. Available as a quarter, half or whole gammon.
£20 deposit per order today. The balance is paid when you collect.
Collect from Manor (Ruislip) or Hillingdon. Choose your shop and day at checkout.
Weights are approximate. Your order reserves a bird or joint within the weight range you choose, and the final balance is based on the actual weight when you collect.
Produced especially for Christmas, our Triple Smoked Gammon on the Bone is a proper festive showstopper.
These substantial bone-in gammons have a deep, distinctive smoked flavour and develop a wonderful aroma as they slowly roast in the oven. Keeping the gammon on the bone makes for an impressive centrepiece and is particularly well suited to larger Christmas gatherings and Boxing Day entertaining.
Cook it slowly until tender, then remove the rind, score the fat and finish with your favourite glaze for a beautifully caramelised exterior.
Available as a quarter, half or whole gammon, allowing you to choose the size that best suits your Christmas table.
Why choose this product
Produced especially for Christmas, this impressive bone-in gammon is triple smoked for a deep, distinctive flavour. Slow roast until tender before glazing for a spectacular festive centrepiece with plenty left for Boxing Day.
Cooking Instructions
Preheat the oven to 180°C conventional / 160°C fan / Gas Mark 4.
Place the gammon on a rack inside a deep roasting tray and add water to the tray to approximately halfway up the sides of the gammon. Loosely cover with foil, creating a tent over the joint.
This gentle cooking method creates a moist, steamy environment around the gammon, helping to keep this substantial joint beautifully juicy and succulent as it cooks.
Roast for approximately 2½ hours, plus 30 minutes per kilogram. For example, a 10kg whole gammon will require approximately 7½ hours.
Once cooked, carefully remove the rind, leaving the layer of fat in place. Score the fat in a diamond pattern and brush generously with your chosen glaze.
Increase the oven temperature to 220°C and return the gammon to the oven uncovered until beautifully golden and caramelised.
Allow to rest before carving.
Storage
Keep refrigerated below 5°C. Keep refrigerated and use by the date shown on the pack.
Freezing
Suitable for freezing. Freeze on the day of purchase and use within 3 months. Defrost thoroughly in the fridge before cooking and use within 24 hours. Do not refreeze once defrosted.
Ingredients
Pork (89%), Water, Salt, Plain Caramel, Stabilisers (E451, E450, E452), Antioxidant (E301), Preservatives (E250, E251).
Allergens
None
