Free range, organic British pork, cured slowly and air-matured for irresistible flavour. Serve as the centrepiece to a buffet, surrounded by pickles and salads, or warm with roast potatoes and traditional Cumberland sauce.
Wash hands after handling raw meat.. Unwrap and dispose of packaging carefully. Use separate kitchen utensils and surfaces for raw meat and cooked, or�wash between uses.. All cooking appliances vary. This is a guide only.. Store raw meat covered at the bottom of the fridge.
. 5-7
Typical values
PER 100g
Energy
837kJ
837 kJ
Energy
201kcal
201 kcal
Fat
12.1g
12.1 g
Of which Saturates
4.4g
4.4 g
Carbohydrate
0.0g
0.0 g
Of which Sugars
0.0g
0.0 g
Fibre
0.0g
0.0 g
Protein
22.9g
22.9 g
Salt
2.75g
2.75 g
Origin Information
from British pork
Cooking instructions
General
Wash hands after handling raw meat. Unwrap and dispose of packaging carefully. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses. All cooking appliances vary. This is a guide only.
Oven cook
From Chilled
From chilled. Preheat oven. Remove all packaging. Place in a roasting tray, cover loosely with foil and place in centre of oven. Remove foil 30 minutes before end of cooking. Cook thoroughly until juices run clear. Rest for 10 minutes before carving. Do not reheat once cooled. For best results oven cook. (Time 35 mins per 500g + 30 mins, Oven: 180°C, Fan: 160°C, Gas: Gas Mark 4)
Hob
From Chilled
From chilled. Hob. Time: 35 mins per 500g + 30 mins. Remove all packaging. Place gammon in a large pan of water. Bring to the boil, reduce heat, cover and simmer. Take care pan does not boil dry. Cook thoroughly until the juices run clear. Rest for 10 minutes before carving. Do not reheat once cooled.
Recycling
Component
Material
Recyclable
label-glued
Paper & card
Vacuum bag
Plastic - Other
string
Cotton
Disclaimer
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