Aunt Bessie's Maple Glazed Gammon Joint

A succulent piece of gammon, drizzled with a sweet and sticky maple glaze for a full flavoured roasting joint. Every meaty mouthful is packed with flavour and the frozen meat is also easy to prepare as it comes in a ready-to-roast tray meaning less time prepping and more time spent with family and friends. Perfect for a weekend roast or served with pineapple, chips, and peas for a midweek dinner.

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Aunt Bessie's

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Birds Eye Limited,
Freepost Consumer Services ADM3939,
London,
SW1A 1YS.

Birds Eye Ireland,
Monread Rd,
Naas,
Co. Kildare,
W91 HE67,
Ireland.
www.auntbessies.co.uk

Air Fry - From Frozen. 150℃, 1 hr 20 mins
150℃, - 1 hr 25 mins
Pre-heat for 31/2 minutes. Remove all packaging. Place glaze sachet to one side. Place gammon in basket and place in the air fryer. Cook for 1 hour 10 minutes - 1 hour 15 minutes.
Pour the glaze over the gammon and return to the airfryer for a further 10 minutes.
Allow to stand for 10 minutes before carving.; Cooking Instructions - General. For best results cook from frozen. The following instructions are guidelines only.
Wash hands, utensils and all surfaces thoroughly after handling raw meat and all packaging. Ensure the product is thoroughly cooked and piping hot before serving.; Other - From Defrost. 24 hours
Remove from the freezer and place in the fridge for 24 hours.
Once defrosted, use immediately. Do not refreeze after defrosting.; Oven cook - From Frozen. 200℃/Fan 180℃, Gas mark 6, 2 hours
Pre-heat oven. Remove sleeve, film and glaze sachet from the foil tray. Place glaze sachet to one side. Cover gammon loosely with foil. Place on a baking tray in the middle of the oven.
Cook for 1 hour 45 minutes then remove the foil covering, drain any excess liquid and evenly cover the gammon joint with the maple glaze. Return to the oven for a further 15 minutes.
Leave to stand for 10 minutes before carving.; Oven cook - From Defrost. 200℃/Fan 180℃, Gas mark 6, 1 hour 45 mins
Pre-heat oven. Remove sleeve, film and glaze sachet from foil tray. Place glaze sachet to one side. Cover gammon loosely with foil. Place on a baking tray in the middle of the oven.
Cook for 1 hour 30 minutes then remove the foil covering, drain any excess liquid and evenly cover the gammon joint with the maple glaze. Return to the oven for a further 15 minutes, leave to stand for 10 minutes before carving.

Pork Leg (79%), Water, Brown Sugar, Salt, Maple Syrup, Golden Syrup, Cider Vinegar, Cornflour, Apple Juice Concentrate, Preservatives: Sodium Nitrite, Sodium Nitrate, Antioxidant: Ascorbic Acid

Sleeve

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Making a difference with responsibly sourced and prepared food every day
WWW.AUNTBESSIES.CO.UK/OUR-SUSTAINABLE-PATH

Birds Eye Limited,
Freepost ADM3939,
London,
SW1A 1YS.

Birds Eye Ireland,
Monread Rd,
Naas,
Co. Kildare,
W91 HE67,
Ireland.

Store in a freezer at -18℃ or cooler.

Full Product Name:
Boneless cured pork leg joint with added water, with a sachet of maple glaze.

Storage:
Store in a freezer at -18℃ or cooler.

Safety Warning:
WARNING! ALTHOUGH EVERY EFFORT HAS BEEN MADE TO REMOVE ALL BONES, SOME MAY REMAIN.

Usage:
4 Servings

Additional Information:
Aunt Bessie's Logo and device is a registered trademark of Nomad Foods Europe Limited

Film - Do Not Recycle; Sleeve - Recycle