Gammon Ham on the Bone (Raw - Cold Smoked)

A traditional gammon: whole female pork leg on the bone, cured and cold-smoked but raw inside. It must be cooked.

Cooking: Simmer in water for about 20 minutes per 500g. Lift out, remove the rind, score the fat, glaze and bake at 200°C for 30 minutes until golden. Cooked through at 70°C in the centre.

How much: A serve is 150-200g. A 9-11kg leg gives about 35-55 serves once cooked.

Read our ham guide for carving and storing tips

Sold whole at a fixed price.