Dry-cured Gammon - 4.5kg

Gold award-winning & North of England Champion dry cured gammon steaks. Made with our home-reared pork and dry-cured by our butchers.

Cooking: Steam roast in a pre-heated oven at 200*C/390*F/Gas 6 for 25 minutes per 450g. This is best cooked in a covered tin with 3cm of water on the bottom. There is no need to soak our gammon as it has been dry cured.

Dry-cured Gammon (Boneless Leg of Pork 96%, Dry Cure Bacon Mix (Curing Salt (Salt (90-100%), Preservatives (potassium nitrate, sodium nitrite) (2-5%), Propylene Glycol (E1520) (<2%)), Demerara Sugar))