Dry Cured Smoked Horseshoe Gammon (1kg)

Our free-range British Gammon has been dry-cured and smoked by our Somerset butchers, resulting in the most deliciously sweet and tender meat. Cut from the hind leg, this joint is succulent and packed with flavour. We are proud to source our Free Range Bacon and Gammon from Anna Longthorp in South Yorkshire. Anna is a fourth generation farmer, and has been farming free range pigs for over a decade. They thrive on her sandy, free draining land – the perfect ground for inquisitive, free range snuffling pigs to dig and wallow in. Serves 4. Cooking Instructions: 1. Place the joint in a large pot and fill with cold water. You can flavour the water with peppercorns, cinnamon sticks, cloves or onions. 2. Bring the pan to the boil and simmer for 50 minutes, skimming off any white froth that may rise to the surface. 3. Preheat your oven to 180°C/160°C fan/gas mark 4. 4. Drain the pan. 5. Remove the thin layer of skin and score the layer of fat around the joint. 6. Transfer the joint to an ovenOur free-range British Gammon has been dry-cured and smoked by our Somerset butchers, resulting in the most deliciously sweet and tender meat. Cut from the hind leg, this joint is succulent and packed with flavour. We are proud to source our Free Range Bacon and Gammon from Anna Longthorp in South Yorkshire. Anna is a fourth generation farmer, and has been farming free range pigs for over a decade. They thrive on her sandy, free draining land – the perfect ground for inquisitive, free range snuffling pigs to dig and wallow in. Serves 4. Cooking Instructions: 1. Place the joint in a large pot and fill with cold water. You can flavour the water with peppercorns, cinnamon sticks, cloves or onions. 2. Bring the pan to the boil and simmer for 50 minutes, skimming off any white froth that may rise to the surface. 3. Preheat your oven to 180°C/160°C fan/gas mark 4. 4. Drain the pan. 5. Remove the thin layer of skin and score the layer of fat around the joint. 6. Transfer the joint to an oven