Each Christmas, our team at Grasmere Farm work hard to put together the very best of our produce for your Christmas table. As well as our own pork, we source all our other meats from approved suppliers to maintain the same high quality and flavour you would expect from our own products.
How to cook our Merry Christmas Hamper
To cook Turkey Butterfly: Cook from room temperature. Roast the Joint in a deep tray and cover with foil. Place in the centre of the oven and cook at 180°C, Gas Mark 4 for approx 20 minutes per kg plus 1 hour 10 minutes. Remove the foil for the last 15 minutes to allow the skin to crisp up. Allow to rest before serving hot. To cook Gammon: Cook from room temperature. Place in a large pan and cover in cold water and bring to the boil. Boil for approx 40 minutes. Drain and leave to cool a little. Cover in foil and place in an oven tray. Place in centre of pre-heated oven on 180°C, Gas Mark 4 for 80 minutes. To cook Sausages: Cook from room temperature. To Grill: Preheat the grill to medium. Place on the rack and grill for 10-13 minutes, turning regularly. To Shallow Fry: Heat a small amount of oil in a frying pan. Fry on a medium heat for 6-10 minutes, turning regularly. To Oven Bake: Preheat oven to 190°c, 375°f gas mark 5. Place on a roasting tray for 20-25 minutes turn half way through cooking. For fan assisted oven adjust accordingly. To cook Bacon: Fry or grill on high heat 3-5 minutes each side. To cook Sausagemeat/Stuffing: There is of course a variety of ways to cook this versatile product. Whatever you are doing with it the meat itself should be cooked from room temperature. Oven Bake: Preheat oven to 190°c, 375°f gas mark 5. Place on a roasting tray for 20-25 minutes. For fan assisted oven adjust accordingly.
Allergens. Turkey: None. Bacon/Gammon/Cooked Ham: CONTAINS SODIUM NITRATE & SODIUM NIRTRITE. Sausagemeat/Stuffing: WHEAT, CELERY, SULPHUR DIOXIDE (SULPHITE).