Gammon Ham Boneless (Raw - Cold Smoked)

A boneless mini gammon from female pork, cured and cold-smoked but raw inside. It must be cooked.

Cooking: Simmer for about 20 minutes per 500g (or bake covered at 160°C until 70°C in the centre). Score, glaze and finish at 200°C for 20 minutes.

How much: A serve is 150-200g. A 2.5-3kg piece gives about 10-15 serves once cooked.

Read our ham guide for carving and storing tips

Sold whole at a fixed price.