Our delectable gammon joint comes from the silverside of the leg and is butchered by hand before being cured for 3 days with an additional 5 days of maturation. Once all gristle and bone has been removed, the joint is strung before being gently rubbed by hand with muscovado sugar. Finally, it is vacuum packed and left to marinate for a minimum of 5 days, sealing in all of the moisture and flavour to create an incredibly tender and succulent joint.

We only use high welfare Outdoor Bred British Pork and work closely with our suppliers and farmers to ensure that our pigs live happy lives.

The Gammon Joint should be cooked in the cooking bag to ensure maximum flavour.

Country of origin: UK

Storage: Keep refrigerated between 0-5°C. Suitable for freezing.

Preparation and Usage: This is a cook in the bag product. Remove the Outer bag leaving the roasting bag intact. Remove the joint from the fridge about 30 minutes before cooking. Place on a baking tray and place in a preheated oven at 180°C (fan 160°C), gas mark 3 for 30 minutes per 500g, rest for 10 minutes after cooking. Open the bag and place on a serving plate, check that the product is piping hot or use a food thermometer in the centre of the joint to confirm that it is >70°C. The joint is now ready to slice.

Package type: Plastic Outer - Vacuum Cooking Bag Inner

Ingredients: British Pork (90%), Glaze: Muscovado Sugar, Salt, Unrefined Brown Sugar, Muscovado Sugar; Preservatives: Potassium Nitrate, Sodium Nitrite; Antioxidant: Sodium Ascorbate.

Allergen Information: Produced in a factory which handles Wheat, barley, eggs, milk, mustard, soya, sulphites, celery.

Brand: DukesHill

Manufacturer: Dukeshill Ham Co Ltd, Lodge Park, Hortonwood 30, Telford, TF1 7ET

Country of Packing: UK