Honey-Glazed Gammon
Award-winning British breed hams with a traditional Wiltshire cure. Feeds 20 with ease.
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Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 735 | 735 |
| Energy (cal) | 176 | 176 |
| Protein (g) | 23.8 | 23.8 |
| Carbohydrate (g) | 0.5 | 0.5 |
| of which: sugars (g) | 0.5 | 0.5 |
| Fat (g) | 8.9 | 8.9 |
| of which are saturates (g) | 1.7 | 1.7 |
| Fibre (g) | 0 | 0 |
| Sodium (g) | 3 | 3 |
| Salt (g) | 7.5 | 7.5 |
Please Note: The details above are correct as of 8 September 2014 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example some of our curry pastes, which contain Citric Acid).
Pork, Water, Salt, Glucose Syrup, Stabilisers, Antioxidant, Preservatives (Potassium Nitrate, Sodium Nitrite), Honey. Pork leg is sourced from the UK/EU
Please Note: The details above are correct as of 8 September 2014 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
Defrost Instructions:
1. Before defrosting remove all packaging and place onto a serving plate. 2. Defrost in a refrigerator for 24-48 hours. Serve cold. 3. Once defrosted keep refrigerated and consume within 7 days of opening.
Defrost Instructions:
1. Before defrosting remove all packaging and place onto a serving plate. 2. Defrost in a refrigerator for 24-48 hours. Serve cold. 3. Once defrosted keep refrigerated and consume within 7 days of opening.
Please Note: The details above are correct as of 8 September 2014 but as we are constantly improving our recipes it is essential to check the label on the packaging.
