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Gammon. Dorset dry-cured, boneless.
Free-range, Easy carve. Roast or boil.
Weight: 2.5kg (approx)
Simmer in water for 1 hour 30 mins with chopped celery, carrot, onion, bay leaf and a few pepper corns.
Take out of water and peel skin off, if any.
Pre prepare in a bowl, some sherry, brown sugar and clear honey.
Score fat in a diamond pattern and stud with cloves.
Pour glazing mixture over gammon and cook for 45 mins at 180c.
Every 15 mins take out and spoon mixture back over gammon.