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Ham
Smoked Dry Cured York Gammon Joint
Our smoked York gammon joints are dry cured to perfection. They spend a month or so dry curing in our chillers before we air dry them.
After this long process and great labour of love, we then smoke them gently over our house blend of applewood and cherrywood. This wonderful blend imparts both a fragrant fruitiness from the apple and subtle deeper notes from the cherrywood.
These hams are portioned ready to cook. Either you can roast the joint straight away or boil, remove the skin and glaze for the most beautiful glazed ham you can imagine!
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Storage
Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Chops, rashers and small packs take about 12 hours; joints can take 24 hours or more.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Cooking
Cook pork until it is steaming hot all the way through and the juices run clear.
Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.
Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.