Royal Warrant holder, DukesHill, proudly introduces the latest addition to its product line-up: the Cok-in-the-bag gammon range.
This latest launch offers convenience with DukesHill's unwavering quality.
DukesHill's cook-in-the-bag gammon joints are hassle-free and easy to cook. Simply pop them into the oven to cook for a perfectly succulent joint with no preparation or washing up sticky trays afterwards. The cooking method retains all the moisture and gives a delicious, developed flavour and texture.
Renowned for producing the finest quality ham, with customers including The Ritz, Harrods and Fortnum & Mason, DukesHill has developed this new range to make cooking ham at home as straightforward as possible. Each premium silverside cut is cured in DukesHill's famous Wiltshire style before being 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.
Muscovado Sugar Gammon Joint - Coated in premium dark muscovado sugar and matured for 24 hours to allow the flavours to develop, this succulent joint delivers a rich and complex flavour driven by the natural molasses of the sugar.
Black Pepper Gammon Joint - Cured using DukesHill's popular Wiltshire style and coated in coarse black pepper, this tender, succulent joint delivers a hint of black pepper and provides hassle-free cooking.
Mark Gallagher, CEO of DukesHill says: “Since our humble beginnings 38 years ago, the one thing that has 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 traditional curing methods.
“We launched the cook-in-bag range to offer customers the finest home-cooked ham with maximum convenience. We take immense pride in ensuring that our customers experience only the very best examples of food and drink and pork is at the heart of our business.”