Our raw gammons come from Yorkshire cured pork legs, prepared the traditional way. The cure is simple and honest, giving the meat a good flavour without drowning it. You can boil it, roast it, or do a bit of both, the old fashioned way. It cooks to tender meat and makes fine leftovers if there are any.
Available as a half or a whole gammon. All weights are approximate (℮).
How to cook:
Soak overnight if you prefer a milder salt. Bring to a gentle boil, skim the pot, then simmer until tender. You can roast it after for a good finish. Let it rest before carving.
