| If you ordering from us an uncooked gammon on or off the bone there is no need to soak the gammon prior to cooking. We have spent 6 weeks lovingly immersing the gammon in our marinade and by soaking you will wash some of the flavour away! Hence keep it simple when cooking. This ham is delicious on its own, with a little chutney or a full bodied red wine! |
A favourite indulgence at this time of year is a whole ham, and you can do no better than the traditionally cured black hams from Emmett’s of Suffolk. It has been curing its meat with molasses, brown sugar and local porter since 1820, so it should have got it right by now. And it certainly has: rich, dark, sticky and thoroughly delicious.
BILL KNOTT
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