Marmalade & Honey Glazed Gammon

A ready-to-roast, Wiltshire-cured gammon from Dingley Dell farm, with a pure honey, marmalade and Dijon mustard glaze.

£25.00 14-18 Slices (1040g)

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*Please note: needs defrosting before cooking. It takes a minimum of 48 hours to defrost in the fridge. Please refer to defrost instructions on pack or find full cooking instructions below.

Simple, classic and absolutely delicious.
The marmalade & honey glaze slowly reduces during cooking, turning super sticky and golden.
One of our brand-new dishes for 2025.

What to Serve With Marmalade & Honey Glazed Gammon:

Bubble and Squeek – a chunky slice on top is just so good.
A buffet spread.
As part of your Christmas dinner.

Nutrition

Marmalade & Honey Glazed Gammon

Typical Values	Per 100g
Energy (kJ)	910
Energy (cal)	218
Protein (g)	24
Carbohydrate (g)	2.1
of which: sugars (g)	2.1
Fat (g)	12.4
of which are saturates (g)	4.4
Salt (g)	1.19

Pork (89%), Water, Brown Sugar, Salt, Glaze (Marmalade, Honey, Demerara Sugar, Orange Juice, Dijon Mustard, Table Salt, Thyme, Cracked Black Pepper), Preservative: Sodium Nitrite, Antioxidant: Sodium Ascorbate, Stabiliser: Sodium Phosphate.

Cooking/Serving Instructions

Defrost in refrigerator for at least 48 hours before cooking. DO NOT defrost at room temperature.

Preheat oven to 170°C Fan/ 190°C Electric/ Gas 5. Remove all packaging and place the gammon onto a high sided baking tray, score the fat in a diamond pattern, then pour any excess glaze from the bag over the top.

Cook in the centre of the oven for 2 hours and baste every 30 mins so that the glaze coats the gammon throughout the cooking time.

Cover loosely with foil if the gammon starts to catch or colour too much.

Remove the gammon from the oven and allow to rest for 5 mins before carving.

Ensure its piping hot before serving.