Royal Warrant holder, DukesHill, proudly introduces the latest addition to its product line-up: the Cook-in-the-bag gammon range. This latest launch offers convenience with DukesHill's unwavering quality.

DukesHill's cook-in-the-bag gammon joints are hassle-free and easy to cook. Simply pop them into the oven to cook for a perfectly succulent joint with no preparation or washing up sticky trays afterwards. The cooking method retains all the moisture and gives a delicious, developed flavour and texture. 

Renowned for producing the finest quality ham, with customers including The Ritz, Harrods and Fortnum & Mason, DukesHill has developed this new range to make cooking ham at home as straightforward as possible. Each premium silverside cut is cured in DukesHill's famous Wiltshire style before being deboned, and trimmed to ensure the right balance of fat to lean, ready to cook-in-the-bag for the most tender, succulent, melt-in-the-mouth texture. 

Mark Gallagher, CEO of DukesHill says, “Since our humble beginnings 38 years ago, the one thing that has never changed is our uncompromising attitude toward provenance, quality, and exceptional flavour. In collaboration with British farmers, we source the highest quality outdoor-bred British pork and apply our traditional curing methods. We launched the cook-in-bag range to offer customers the finest home-cooked ham with maximum convenience. We take immense pride in ensuring that our customers experience only the very best examples of food and drink and pork is at the heart of our business.”

About Wiltshire ham

The Wiltshire curing method was developed in 1841 by Elizabeth Harris who introduced the process of immersing pork in brine as opposed to dry-salting it. This produces a milder flavour compared with the distinctly saltier dry-cured hams previously. DukesHill's brine recipe has a little brown sugar to impart a subtle sweetness. Following this phase, the ham spends an additional week air-drying, allowing further maturation and removing excess moisture. Finally, they are steam-cooked for 12 hours, rendering the fat and resulting in a succulent, buttery texture and delicate sweet flavour. Once the cooking process is complete, the hams are meticulously inspected by a quality manager with 15 years of experience in curing and preparing the finest hams. This ensures both taste and appearance are in keeping with DukesHill's uncompromising standards of excellence.

DukesHill's NEW cook-in-the-bag range is available exclusively from www.dukeshill.co.uk. 

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Notes to Editor

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Website: dukeshill.co.uk | Instagram: @dukeshill

PR Contact

For more information, images or  samples please contact Harry Hook: harry@rawfoodanddrinkpr.co.uk / 07540399025 or Hanna China: hanna@rawfoodanddrinkpr.co.uk / 07702 031956