Dry-cured Smoked Gammon

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Size: 1.5kg

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Award winning dry cured gammon prepared by our butchers using home-reared pork from our own farm and smoked over oak.

Cooking: (Does not require soaking). Place in covered tin with 3cm water on bottom. Steam roast at 180*C / 355*C / Gas 4 for 25 mins per 450g.

Smoked gammon (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)), Natural Oak Smoke)

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