Gammon (smoked)
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British Pork
THIS IS AN UNCOOKED PRODUCT. Photograph shows a cooked Gammon.
Parson's Nose own dry cured smoked gammon prepared in house.
THIS IS AN UNCOOKED PRODUCT, THE PHOTO SHOWS AFTER COOKING.
Sourced from a family run farm at the top of the South Downs, near Brighton.
Gammon is the hind leg of the pig. The process of turning it into a gammon is by curing by dry-salting or brining.
The pigs are free range and fully outdoor reared. The breed are Duroc/Hampshire crosses.
Free from hormones or growth promoters.
In line with Parson's Nose initiative of " No Waste", all Thanksgiving and Christmas orders will come with 10 amazing "Left Over" recipes from some of London's top chefs on how to use every bit of the bird and other left overs from your Christmas meal. These can be found on our website.
Soak gammon in pan of cold water overnight, discard water next day.
Place gammon in large pan, cover with fresh water and bring to boil. Once boiled, drain liquid and refill with cold water.
Add onions, carrot, celery, garlic, peppercorns and bay leaves. Bring to a low simmer and cook for 2.5 hours.
Probe meat at regular intervals, internal temp must be between 63°C and 68°C.
Place ham in roasting tray and remove skin, keeping a layer of fat.
Score a crisscross pattern into the fat and stud a clove into each cross.
Heat the oven to 180°C.
To prepare the glaze, combine the oil, honey, mustard and vinegar in a bowl.
Glaze the ham and bake in the oven for 30 mins, basting the ham with the glaze and juices every 10 mins.
Frequently bought together
Pigs in Blankets
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Gammon (Unsmoked)
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Turkey (whole)
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Traditional Boneless Ham
From £42.00
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