Tesco Christmas Smoked Bone In Gammon Joint

Tesco Christmas Smoked Bone In Gammon Joint

Sorry, this product is currently unavailable

Sorry, this product is currently unavailable

Per 250g
  • Energy1125kJ 268kcal
  • Fat9.0g
  • Saturates3.2g
  • Sugars1.3g
  • Salt8.2g

of the reference intake*
Typical values per 100g: Energy 450kJ / 107kcal

Product Description

  • Smoked bone in, rind on gammon joint with added water.
  • Wood smoked for intense flavour and hand scored crispy crackling.



INGREDIENTS: Pork (87%), Water, Salt, Preservatives (Sodium Nitrite, Potassium Nitrate), Antioxidant (Sodium Ascorbate).


Keep refrigerated., Once opened, use immediately.

Cooking Instructions


Temperature: Fan 170°C, Gas 5, 190°C
Time: 30 mins per 500g plus 30 mins
Instructions: Pre-heat oven. Place joint in a roasting tin and wrap the exposed meat in foil ensuring the rind is left uncovered. Place onto middle shelf of the oven and cook for 30 minutes per 500g plus 30 minutes. Allow to stand for 1 hour before carving for optimum meat succulence.

Oven from frozen

Temperature: , ,
Instructions: Not suitable for cooking from frozen


Instructions: Not suitable for microwave cooking.

Cooking Precautions

  • Remove outer packaging including the pad .
  • All appliances vary, these are guidelines only.
  • Check food is piping hot throughout before serving.
  • Tesco recommends that all meat products are cooked thoroughly.

Produced in

the U.K.

using pork from


Number of uses

Minimum 12

Freezing Guidelines

  • Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown.


  • Defrost thoroughly for a minimum of 24 hours in a refrigerator.Follow the cooking instructions aboveOnce defrosted use on the same day and do not refreeze.

Name and address

  • Tesco Stores Ltd.,
  • Welwyn Garden City AL7 1GA,
  • U.K.


Typical ValuesPer 100gPer 250g
Energy450kJ / 107kcal1125kJ / 268kcal
*Reference intake of an average adult (8400 kJ / 2000 kcal)--

Using Product Information

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