DukesHill's cook-in-the-bag gammon joints are hassle-free and simple to cook. All you need do is just pop them into your oven to cook for a perfectly succulent joint with no preparation or washing up sticky trays afterwards.
A key advantage to this cooking method is that it retains all the moisture and gives a delicious fully developed flavour and texture.
Renowned for producing the finest quality of hams, with satisfied customers including The Ritz, Harrods and Fortnum & Mason, DukesHill has developed this new range to make cooking ham at home as straightforward as humanly possible.
Each premium silverside ham cut is cured in DukesHill's famous Wiltshire style before it's deboned, and trimmed to ensure the right balance of fat to lean, ready to cook-in-the-bag for the most tender, succulent, melt-in-the-mouth texture ever.
Muscovado Sugar Gammon Joint - (1kg) RRP £20
Coated in premium dark muscovado sugar and matured for 24 hours to allow the flavours to develop, this succulent joint delivers a rich and truly complex flavour driven by the natural molasses of the sugar.
Black Pepper Gammon Joint - (1kg) RRP £19
Cured using DukesHill's popular Wiltshire style and coated in tangy coarse black pepper, this tender, succulent joint delivers a hint of black pepper and provides hassle-free cooking.
Said Mark Gallagher, CEO of DukesHill: “Since our humble beginnings 38 years ago, the one thing that's never changed is our uncompromising attitude toward provenance, quality, and exceptional flavour.
"In collaboration with British farmers, we source the highest quality outdoor-bred British pork and apply our own traditional curing methods. We launched the cook-in-bag range to offer customers the finest home-cooked ham with maximum levels of convenience. We obviously take immense pride in ensuring our customers experience only the very best examples of food and drink. And pork is at the heart of our business.”
You'll have heard about Wiltshire ham, But what, exactly, is Wiltshire ham?
The Wiltshire curing method was developed in 1841 by Elizabeth Harris who introduced the process of immersing pork in brine as opposed to dry-salting it.
This produces a milder flavour compared with the distinctly saltier dry-cured hams previously available.
DukesHill's brine recipe has a modest amount of brown sugar to impart a subtle level of sweetness. Following this phase, the ham spends an additional week air-drying, allowing further maturation and the removal of excess moisture.
Finally, they are steam-cooked for 12 hours, rendering the fat and resulting in a succulent, buttery texture and delicate sweet flavour.
Once the cooking process is complete, the hams are meticulously inspected by a quality manager with 15 years of experience in curing and the preparation of the finest hams. This ensures both taste and appearance are in keeping with DukesHill's uncompromising standards of excellence.
DukesHill's NEW cook-in-the-bag range is available exclusively from www.dukeshill.co.uk.
Incidentally, DukesHill is available on various affiliate programmes including Skimlinks and Awin. Please ask for further information.
Instagram: @dukeshill