Smoked Gammon Ham on the bone

€6.49 per kg
The gammon on the bone is the hind leg of the pig. Fresh ham also may be cut into the fillet (from near the rump), shank (lower leg portion) or center portions. The whole bone-in leg weighs between 15 and 25 pounds and includes the shank and leg bones. At FX Buckley is cure our own premium ham with our own traditional recipe and then traditionally smoke it to ensure rich, honest, smoky flavour. Our craft butchers then bone out the leg and neatly tie the joint, ready to cut whatever size you desire

To get the very best flavour from your ham it is important to cook it on the bone – and, of all the seasons of the year, Christmas is the one to justify indulgence. If the ham is going to be served hot, allow it to rest for 45 minutes after removing it from the oven so that the juices will seep back into the meat and the meat will firm up and be easier to carve.

Cooking tip: Take the skin off the leg after you have finished boiling the ham, score most of the fat in a criss-cross fashion resembling diamond shapes on top of the meat and then generously rub the marinade into all the diamond groves. Roast for 30/40minutes with water at the bottom of the tray to keep the joint nicely moist.