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Great for making your own cooked Hams, with a beautiful smoked flavour.
Left off the Bone for easy slicing or carving
Outdoor-reared Pork that tastes like what Pork is meant to taste like!
Only Premium Quality, slow maturing Pork
We use only Premium Quality, Outdoor-reared, additive-free, slow-maturing Pork which provides the most succulent of rich Porky flavours and textures - from farms with impeccable provenance and world class standards of ethical husbandry
Absolutely, totally Free Range Pork
Our Pigs are born outside - and spend almost all their entire lives outdoors in the fresh air, with freedom to roam in large paddocks, rooting around in the sandy soil and playing with their peers.
Distinctly porky flavour and succulence
By growing at a much slower, more natural rate, our Premium Quality, Outdoor-reared Pork acquires a traditional, distinctly Porky flavour and succulence - that has been largely forgotten amongst today's mass produced Pork. Great for making your own cooked hams, with a beautiful smoked flavour.
Remarkably economical
Cut from the Hind Leg - our Free Range, Dry-cured Smoked Boneless Gammon is handmade on or own premises - and is a delicious, intensely flavoured porky treat - that is remarkably economical
Your own cooked Smoked Hams
Perfect for making your own cooked Smoked Hams for a special dinner party, or just for a boiled Bacon with Mushy Peas for all the family.
Best Low and slow roasted - or low and slow braised - and then finished off with your favourite glaze - with a blast in the oven
Enjoy served hot - first time
Many enjoy this joint served hot first time - then used for cold Cuts for Salads, sandwiches or for very tasty flavoursome addition to Pasta dishes
Do check out our How to Cook/Related Recipes button for lots of ideas and recipes for your Smoked Boneless Gammon
Smoked Boneless Gammon
Great for making your own cooked Hams, with a beautiful smoked flavour.
Left off the Bone for easy slicing or carving
Outdoor-reared Pork that tastes like what Pork is meant to taste like!
Only Premium Quality, slow maturing Pork
We use only Premium Quality, Outdoor-reared, additive-free, slow-maturing Pork which provides the most succulent of rich Porky flavours and textures - from farms with impeccable provenance and world class standards of ethical husbandry
Absolutely, totally Free Range Pork
Our Pigs are born outside - and spend almost all their entire lives outdoors in the fresh air, with freedom to roam in large paddocks, rooting around in the sandy soil and playing with their peers.
Distinctly porky flavour and succulence
By growing at a much slower, more natural rate, our Premium Quality, Outdoor-reared Pork acquires a traditional, distinctly Porky flavour and succulence - that has been largely forgotten amongst today's mass produced Pork. Great for making your own cooked hams, with a beautiful smoked flavour.
Remarkably economical
Cut from the Hind Leg - our Free Range, Dry-cured Smoked Boneless Gammon is handmade on or own premises - and is a delicious, intensely flavoured porky treat - that is remarkably economical
Your own cooked Smoked Hams
Perfect for making your own cooked Smoked Hams for a special dinner party, or just for a boiled Bacon with Mushy Peas for all the family.
Best Low and slow roasted - or low and slow braised - and then finished off with your favourite glaze - with a blast in the oven
Enjoy served hot - first time
Many enjoy this joint served hot first time - then used for cold Cuts for Salads, sandwiches or for very tasty flavoursome addition to Pasta dishes
Do check out our How to Cook/Related Recipes button for lots of ideas and recipes for your Smoked Boneless Gammon
Smoked Boneless Gammon
INGREDIENTS: Natural Beech Smoke, Pork 89%, Water 10%, Salt, Sodium Nitrite (E251), Sodium Ascorobate (E301), contains Sulphites
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Smoked Boneless Gammon
Roast
Ham can be baked after boiling or it can be cooked in a oven at 350ºF/175ºC/Gas.
Roast Gammon cooking time is generally 20 minutes per 450g, plus an added 20 minutes. Wrap in silver foil for all but the last 30 minutes of cooking to prevent drying out, especially if cooking a small joint.
Boil
Place gammon in cold water and bring to the boil then change the water as this will get ride of any excess salt. Then start again by filling a a large pan with water and any flavours (onions, coke, teabag, apples, wine, cider, bay leaf, peppercorns, allspice berries, star anise and cloves or as a short cut, add mulled wine spice if desired. Simmer for approx. 40 minutes per Kilo (20 minutes a lb).If over 5Kg (10lb) in weight reduce this to between 30 and 35 minutes per Kilo. 15 -17 minutes a pound. If under 2kg increase to 60 minutes a Kilo. If you have a temperature probe you want 70 c to 80 c in the thickest part of the leg.
Smoked Boneless Gammon
Cooking time 2 hrs
Cooking time 5 mins
Cooking time 45 mins
Cooking time 25 - 30 mins
Cooking time 1 hr 20 mins
Cooking time 30 mins
Cooking time 25 mins
Cooking time 50 mins - plus chilling
Cooking time 30 mins
