English Gammon Joint 1kg

The Key to a good piece of gammon is in the cooking, soak for an hour and then dry, Boil for 20 minutes a LB and then Create a glaze of choice, bake and baste for 20 mins, basting every 5mins, why not try a cherry cola, 5 spice and honey baste


Pork (min. 87%), Water, Salt, Preservatives (E252, E250).

Additional information

Weight 1 kg


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