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Gammon joints
£12.85 per kg
A cured joint that can be simmered, roasted, or both. The best result comes from simmering it first to cook it through and mellow the salt, then scoring the fat, pushing in cloves, glazing it with honey or marmalade and blasting it in a hot oven. Serve hot with parsley sauce, or cold in sandwiches for days.
Simmer 20 min per 500g plus 20 min, then score the fat, glaze, and finish at 220°C for 20 min. Simmering first is what stops it being too salty.
200-250g per person hot, or 150g per person if serving cold and sliced. A 2kg joint serves 8 hot.
Keep Refrigerated