Our Saddleback Gammon is traditionally brine-cured and air-dried, creating a wonderful texture and flavour for a mouth-watering feast.
For our oak smoked Saddleback Gammon, we prefer a light fragrant smoke over oak chips, not too strong so that it enhances rather than disguises the stunning flavour of our Saddleback bacon.
We recommend 5 portions per kg.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Fill a large casserole dish with water and gently bring the gammon to the boil. Discard the water, rinse and pop the gammon back into the empty pan.
Pour in the two liters of water, this should just about cover the top of your gammon, if it doesn’t simply top up with a little fresh water.
Take the ends off some leeks and carrots and split them in half. Cut an onion in half and chop some celery into three chunks. Submerge in the pan, nestling the veg in neatly round the gammon.
Tie some fresh herbs together to make a pretty bouquet and add to the pan along with the gammon.
Bring the pot to the boil and turn the heat down to a jolly simmer. Cover partially with a lid and leave for a couple of hours, checking from time to time that it isn’t bubbling too fiercely or hasn’t stopped altogether.
After two hours cooking, check the ham for tenderness. The bottom should have darkened and look like it could come away easily.
Remove the gammon from the saucepan and pop into a roasting dish. At this moment remove the rind, score the fat and stud the gammon with cloves.
Slather a good helping of our honey glaze over the top and pop the roasting dish into a hot preheated oven (190C) and bake for 20-30 minutes.