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Gammon Slipper Joint (smoked)

£4.37/Kg 4-5
1 x 1.75Kg Joint / £7.65
Economic, versatile and easy carve

This is a small cut out of the gammon joint so you get the same delicious flavour.

You can roast it or boil it, either way it'll taste great.

It comes vacuum packed so it'll keep in your fridge for up to two weeks.

When you're ready to use it it's best to soak it in cold water for 12- 24 hours. That way you'll draw the salt out of it.

  • What's Delivered?

    Delivered vacuum packed.

    Looks just like the ones you see in a supermarket

  • What do you need to do?

    Soak it in cold water before you cook it, as this removes some of the salt.

  • Safety Notes

    Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.

  • Refrigeration

    5 days

    With fridge set at 1-4 °C
    Unopened vacuum pack 2 weeks
    Or see use-by date on pack.

    Hygiene
    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.

    Safety
    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate
    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. So store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    1-2 months.

    Freeze on the day it's delivered. Defrost thoroughly and use within 24 hours. Do not refreeze.

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.