Smoked Horseshoe Gammon :
These delicious Smoked Horseshoe Gammons are from the best fillet end of the leg of pork with the bones removed by tunnelling out the bones to leave the piece whole. The leg remains whole to give complete slices when carving so that they don’t fall apart. The leg remains moist because the muscles are kept whole.
The texture of the leg muscles is quite fibrous as these are a heavily worked muscle, the best cuts for roasting are from the leg. If you were to compare this to beef, you would get Topside, silverside & Top Rump or Thick from this, & these are all well known roasting joints. This is why the leg of pork makes a great gammon joint to offer the best slices for roasting. There is no gristle or cartilage in the roasting piece & makes easily digestible tender slices.
The process from turning a boneless leg of pork into a Smoked Horseshoe Gammon is started by curing them in salt overnight or brining. After the legs are brined overnight, they are then smoked for a few hours to let the aromas from the burning woodchips like hickory be absorbed by the meat. These are then left to hang overnight in the chiller to setup, in the morning they are cut to size.
The Smoked Horseshoe Gammon is then netted to hold the meat tight before placing into a vacuum sealed recyclable clear pouch. The natural moisture of the meat is retained by being sucked back into the meat to keep the flavour & texture in perfect condition. The pouches protect the piece when being frozen down to -18°c immediately after packing, during the delivery process, when in your fridge / freezer at home & when bringing up to temperature before cooking.
The natural vitamins, minerals & protein found in good quality pork is essential towards a balanced diet, & helps with energy levels, digestion, & general fitness. The Smoked Horseshoe Gammon is lean cut that has only a little fat on the outside with the skin, & is not a bad piece to eat. Please note that before cooking all gammons you need to soak in fresh water that is changed every 10 hours 3 times to release some of the salt used for curing, this improves the taste & lowers the salt content.
Great care is taken when cutting & packing the Smoked Horseshoe Gammon because it brings a longer shelf life & a fresher flavour to the piece. The cutting rooms that produce all our products in are low in temperature to keep the meat cold & stop it from losing any moisture. They are very hygienic & are under very strict guidelines to produce the safest meat possible, through keeping the natural bacteria found in meat to a minimum.
For many years Roast Gammon has been used traditionally at Thanks Giving & Christmas in many households all over the world because it is easy to cook & not an expensive meat to buy. We enjoy having items like this available to buy on our website because it is great to see families or couples making tasty meals at home, that they can try new ideas without costing a small fortune from the butchers.
As this is a Smoked Horseshoe Gammon, the flavour is stronger & more delicious & this is why it is very popular as a regular festive treat. The subtle smokey flavour in the slices on the plate really makes a difference as all those who have enjoyed good BBQ will know!
These are easy to cook, just boil & allow around 25 minutes per 450-grams & an extra 20-30 minutes at the end. Make sure you remove the white foam like layer from the water at regular intervals, drain the gammon joint half way through the cooking period & leave to rest for 15 mins. With the remaining time, carefully remove the skin & cover with glaze of your choice, then cover & pop into the oven to bake at around 180, remove before finished, uncover the meat & pop back for a little browning off to finish.
Enjoy the festivities with this as your pork choice in meats, it compliments our Turkey Breast, Bacon & Traditional Sausage Meat very well. As we are very social on the internet, why not share your cooks online with our Facebook page, Instagram or Twitter, you can always use our #abrandisapromise