Our own cured Gammon joints from our own pigs produced by Tommy Wilkinson in Hawick.
Available in 4 sizes.
Larger joints by request.
Pork (100%), Salt cure (Salt (80-90%), Sugar (10-20%), Preservatives (E250 (0.80%), E251 (0.50%)), Antioxidant (E301) (<2%)
Contains preservatives and antioxidant
Allergy Advice : No known allergens
To cook: Remove wrapping. Use large saucepan or soup pot cover with water, bring to the boil, reduce heat to a simmer. Allow at least one hour plus 1/2 hour for every 1/2 kilo above 1 kg. Take off the heat and cool slightly in the water before removing ham. Add onion and carrot for extra flavour.