Bone In cured leg of pork, ready to become a ham
This product in a leg of pork with the bone in and has been cured. This product is best boiled then baked and can be glazed. The main difference between gammon and ham is that gammon will be sold raw and needs to be cooked; ham is sold cooked or dry-cured and ready for eating. Once gammon is cooked it can be called a ham and may be sold as a gammon ham. The variations on cooking gammon are endless but the basic recipe is cast in stone. All properly cured gammon can be salty so it is always better to soak or simmer prior to baking.
(1Kg serves approx 5)
Enter in your preferred choice from the size range from 4Kg (Minimum Size Order) to 10Kg (Maximum Size Order)