Uncooked Whole Bone-in York Ham (Gammon Joint)

Name: Uncooked Whole Bone-in York Ham (Gammon Joint)
Brand: Retail Dukeshill
SKU: YULB
Price: 96.0 GBP
Availability: InStock
Rating: 5 (4 reviews)

4 Reviews

Sometimes a ham just isn't a ham unless you have cooked it yourself! This is the ham that would be found in many a farmhouse in days gone by hanging from the ceiling. Although sadly that is no longer a common practice you can re-live the old tradi...

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Delivery To: 23/12/2024

Product Code: YULB

~~£0.00~~ £96.00

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6.5kg min (Serves 35+) - £96.00

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PRODUCT DESCRIPTION

Sometimes a ham just isn't a ham unless you have cooked it yourself!

This is the ham that would be found in many a farmhouse in days gone by hanging from the ceiling. Although sadly that is no longer a common practice you can re-live the old traditions by pretending you cured it yourself!

Dry cured and matured over a period of at least ten weeks, it develops a wonderful flavour and a firm yet succulent texture. The curing process means that the York is somewhat drier and saltier than the Wiltshire Ham.

This gammon joint comes with an instruction booklet on how to cook your ham. Please note that due to the saltiness of the ham it will require a minimum of 24 hours soaking prior to cooking. So if you're ordering with a particular meal or event in mind make sure you request delivery at least 2-3 days before.

The optional cooking bag is ideal to use if you haven't got a cooking vessel big enough to pop the ham in, and it saves on the washing up!

REVIEWS & QUESTIONS

COOKING INSTRUCTIONS

Remove packaging. Prior to cooking the ham should be soaked in cold water for 24 -48 hours, changing the water once or twice. The length of soaking will affect the final saltiness of the meat. To Boil: Place ham in a large saucepan and cover with cold water, bring slowly to the boil and simmer for approximately 25 minutes per pound (500g). Unless you want to serve it hot, let it cool in the boiling water. To Bake: We recommend simmering for 20 minutes per pound, followed by baking at 190°C/170°C fan/gas mk 5.