Coming from our locally sourced, free-range pigs, you'll love our award-winning bacon. Treat yourself to a tasty breakfast or enjoy dinner with a juicy ham or gammon roast.
Tips for your ham & gammon
Weight / Quantity
Ham: If boned, allow 100 to 175 g (4 to 6oz) per person and 225 to 300 g (8 to 10oz if on the bone.
Gammon: A 1.4 kg (3lb) joint of gammon gives average-sized portions for 6 people.
Note: The gammon (bacon) does not need soaking before cooking, unless dry-cured, when it should be covered with cold water and soaked overnight. Choose between green (unsmoked) or lightly smoked gammon.
Temperatures / Cooking Times
Ham: Brush away any crumb coating, make shallow cuts in a neat design in the fat. Coat with glaze, wrap foil around the lean part. Heat for 20 minutes at 350° F / 180° C / Gas Mark 4.
Gammon: Simmer in water, cider or a mixture of water and ginger ale to cover for 20 to 24 minutes per 450 g (lb) plus 20 minutes. Cold gammon: cool in the liquid.
The liquid in which the gammon is cooked makes a wonderful stock for soups. Pieces of cooked ham and gammon can be used as stuffing in jacket potatoes, filling in omelettes and pancakes or added to soups. Use the meat in a variety of salads.
Showing 9–11 of 11 results