Description
Choose your size of Gammon joint cured using our own home recipe, Perfect for roasting and a great addition for the festive table.
Bacon & Gammon Ingredients
Full ingredients details for all cured pork products| Cured Meat | Quick Ingredients | Flavouring Ingredients |
|---|---|---|
| Dry Cured Back Bacon | 96% Pork, 4% Cure | Salt, Sugar, Preservatives (E250, E251), Yeast Extract, Antioxidant (E301). |
| Treacle Cured Back Bacon | 96% Pork, 4% Cure | Salt, Sugar, Black Treacle, Molasses, Preservatives (E250, E251), Yeast Extract, Antioxidant (E301). |
| Dry Cured Gammon (Joint & Steaks) | 96% Pork, 4% Cure | Salt, Sugar, Preservatives (E250, E251), Yeast Extract, Antioxidant (E301). |
| Treacle Cured Gammon Joint | 96% Pork, 4% Cure | Salt, Sugar, Black Treacle, Molasses, Preservatives (E250, E251), Yeast Extract, Antioxidant (E301). |
| Dry Cured GOAT Bacon | 96% Goat, 4% Cure | Salt, Sugar, Preservatives (E250, E251), Yeast Extract, Antioxidant (E301). |
| Smokey Bacon | 96% Pork, 4% Cure | Salt, Sugar, Preservatives (E250, E251), Yeast Extract, Antioxidant (E301). Smoked by Cheshire Smokehouse |
Jamie strikes gold again…
ROASTED MARMALADE HAM
This sticky, sweet and salty ham is an absolute winner. Give it a whirl this Christmas, or at any other time of the year!
You will need:
2 kg Cheshire Home-Cured Gammon
2 carrots
2 sticks of celery
2 fresh bay leaves
16 black peppercorns
1 bouquet garni (1 piece of leek, 1 stick of celery, 1 fresh bay leaf, 1 sprig of fresh thyme)
2 lemons or oranges
1 jar of quality thin-rind marmalade
½ a bunch of fresh rosemary
- Place the ham in a large, snug-fitting, pot.
- Roughly chop and throw in the carrots and celery, with the bay leaves, peppercorns and bouquet garni.
- Peel the zest from the lemons, then squeeze the juice.
- Cover with water. Place the pot over a high heat, bring to the boil, then turn the heat down and simmer for 1 hour 15 minutes with a lid on, skimming away any scum that rises to the surface, as and when needed.
- When the time’s up, remove from the heat and allow to cool for half an hour in the broth – this will allow the flavours to really penetrate the meat. Remove the veg and put the broth in a container for freezing.
- Preheat the oven to 170°C/325°F/gas 3. Carefully remove the meat to a board and, using a knife, take off the skin.
- Score the fat left on the meat in a criss-cross fashion, and while it’s moist, season it generously with 3 tablespoons of black pepper.
- Place the ham in a roasting tray and roast for 20 minutes, or until the fat renders and becomes slightly crispy.
- Remove from the oven, stir the marmalade to loosen, then rub it all over the meat, and strip over the rosemary.
- Return to the oven for about 1 hour and baste frequently until beautifully golden and crisp.
Serve as you would a roast dinner or as part of a picnic.
