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Serves 10-12
Collect on 22, 23, 24 December
£31.11-£37.59
£12.96/Kg | 2.40Kg - 2.70Kg
Item code: 8205345
Description
Hand cured with our signature sea salt recipe, expertly butchered for superb crackling and
easy carving, served with a festive spiced, citrus, wildflower honey glaze.
Our Taste the Difference gammons are made using select cuts of outdoor bred British pork. Skilfully butchered, then hand cured with our signature sea salt recipe that has been handed down through three generations of the Scaife family of butchers from Keighley. We have done all the hard work for you, ensuring our gammon joint is easy to carve with superb crackling. Finished with a sticky glaze of blossom honey and our signature festive spices, cinnamon, nutmeg and ginger... that's why you can taste the difference
Product Legal Name
Bone in, dry cured unsmoked gammon joint with a sachet of spiced citrus and honey glaze.
Our RSPCA Hampshire cross pigs are bred on British farms to meet strict RSPCA welfare standards. Made using only outdoor bred British pork from RSPCA assured farms. For more information visit www.rspcaassured.org.uk/sainsburys.
Our Taste the Difference gammons are made using select cuts of outdoor bred British pork. Skilfully butchered, then hand cured with our signature sea salt recipe that has been handed down through three generations of the Scaife family of butchers from Keighley. We have done all the hard work for you, ensuring our gammon joint is easy to carve with superb crackling. Finished with a sticky glaze of blossom honey and our signature festive spices, cinnamon, nutmeg and ginger... that's why you can taste the difference
Product Legal Name
Bone in, dry cured unsmoked gammon joint with a sachet of spiced citrus and honey glaze.
Our RSPCA Hampshire cross pigs are bred on British farms to meet strict RSPCA welfare standards. Made using only outdoor bred British pork from RSPCA assured farms. For more information visit www.rspcaassured.org.uk/sainsburys.
RSPCA Assured
Freezable
British Pork
Ingredients and Nutritional Information
Product Information
Preparation and Safety
Cooking instructions
Oven cook from chilled. 240°C/Fan 220°C/Gas Mark 9. 30 minutes plus 20 minutes per 500g
Before cooking: Preheat oven. Remove all packaging, keeping strings in place and set the sauce sachet to one side. Allow to rest for 30 minutes before cooking. Place the joint on a foil lined baking tray. Rub the rind dry with paper towel. Add a tablespoon of oil and a pinch of salt to the rind and massage it into the cuts. Cover the bone with foil to prevent it from burning. Place the joint on a low roasting rack in the roasting tray, on the middle shelf of the oven.
During cooking: Cook for 30 minutes. If the crackling is still a bit soft, cook for an extra 10 minutes. Turn the oven down to 200°C/Fan 180°C/Gas Mark 6 and cook for the remainder of the total cooking time. In the last 15 minutes of the cooking time, remove the joint from the oven and carefully remove the strings with scissors and the crackling with a knife. Pour the festive spiced glaze over the top of the joint and return to the oven for the remaining 15 minutes of cooking time.
After cooking: Remove from the oven and allow the joint to rest for 10 minutes in a warm place. After slicing, pour the remaining liquor from the roasting tray over the joint. Check food is piping hot throughout, all juices run clear and no pink colour remains.
All cooking appliances vary. This is a guide only.
Before cooking: Preheat oven. Remove all packaging, keeping strings in place and set the sauce sachet to one side. Allow to rest for 30 minutes before cooking. Place the joint on a foil lined baking tray. Rub the rind dry with paper towel. Add a tablespoon of oil and a pinch of salt to the rind and massage it into the cuts. Cover the bone with foil to prevent it from burning. Place the joint on a low roasting rack in the roasting tray, on the middle shelf of the oven.
During cooking: Cook for 30 minutes. If the crackling is still a bit soft, cook for an extra 10 minutes. Turn the oven down to 200°C/Fan 180°C/Gas Mark 6 and cook for the remainder of the total cooking time. In the last 15 minutes of the cooking time, remove the joint from the oven and carefully remove the strings with scissors and the crackling with a knife. Pour the festive spiced glaze over the top of the joint and return to the oven for the remaining 15 minutes of cooking time.
After cooking: Remove from the oven and allow the joint to rest for 10 minutes in a warm place. After slicing, pour the remaining liquor from the roasting tray over the joint. Check food is piping hot throughout, all juices run clear and no pink colour remains.
All cooking appliances vary. This is a guide only.
Warnings
Storage
For use by date: see top of pack.
Keep refrigerated, once opened use immediately and do not exceed the use by date.
For best quality, freeze as soon as possible after purchase and always within the use by date. Once frozen use within 2 months.
Defrost thoroughly in the fridge and use within 24 hours. Do not refreeze once defrosted.
Keep refrigerated, once opened use immediately and do not exceed the use by date.
For best quality, freeze as soon as possible after purchase and always within the use by date. Once frozen use within 2 months.
Defrost thoroughly in the fridge and use within 24 hours. Do not refreeze once defrosted.
Further information
Country of origin
Packed in the UK for Sainsbury's Supermarkets Ltd, London, EC1M 6HA using gammon (pork) from the UK. Not for EU
Manufacturer
We are happy to replace this item if it is not satisfactory.
Sainsbury‘s Supermarkets Ltd.
33 Charterhouse Street, London, EC1M 6HA
33 Charterhouse Street, London, EC1M 6HA
Sainsbury’s Food to order helpline0330 123 1129
Important information
The above details have been prepared to help you select suitable products. Products and their ingredients are liable to change.
You should always read the label before consuming or using the product and never rely solely on the information presented here.