Baked Gammon
Baked with a honey mustard glaze.
Sandy Ingram's Smoked Gammon is produced using traditional dry curing techniques. A mixture of natural salts and sugars are rubbed into the surface of the meat to allow natural absorption. This process can take up to 4 weeks ensuring a fantastic product.
Baked with a honey mustard glaze.
Sandy Ingram's Smoked Gammon is produced using traditional dry curing techniques. A mixture of natural salts and sugars are rubbed into the surface of the meat to allow natural absorption. This process can take up to 4 weeks ensuring a fantastic product.
Baked with a honey mustard glaze.
Sandy Ingram's Smoked Gammon is produced using traditional dry curing techniques. A mixture of natural salts and sugars are rubbed into the surface of the meat to allow natural absorption. This process can take up to 4 weeks ensuring a fantastic product.
