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Gammon Joint – Unsmoked

£9.89
£9.89
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Gammon Joint – Unsmoked

Full product description

Clean, classic flavour. Our unsmoked gammon joint is traditionally cured for a sweet, savoury pork taste without smoke—perfect if you prefer a milder profile or want your glaze to do the talking. Cook it boiled then glazed, straight-roasted or in the slow cooker until tender, finish to a glossy crust, and carve into juicy slices. Beautiful hot with roast trimmings, and unbeatable cold for sandwiches and salads.

Why you’ll love it

  • Unsmoked cure for a clean, versatile flavour

  • Tender, juicy meat that slices neatly when rested

  • Boil-and-glaze, roast, slow cooker or pressure cooker friendly

  • Fantastic hot for dinner, cold for leftovers all week

Cut & cure details

  • Gammon joint (typically boneless; some batches bone-in/rind-on—see label)

  • Dry/brine cured and neatly tied for an even cook

  • Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

Boil then glaze (classic):

  1. Place joint in a snug pan; cover with water (add onion, bay, peppercorns if you like).

  2. Simmer gently 20 minutes per 500g + 20 minutes. Skim as needed.

  3. Drain and cool slightly. Remove rind, score the fat. Brush with glaze.

  4. Oven: 200°C (fan 180°C) 15–25 mins to caramelise.

    • Target centre: 68–70°C. Rest 15–20 mins.

Straight roast (easy):

  1. Wrap in foil with a splash of water/cider; 170–180°C (fan 150–160°C) 30 mins per 500g + 30 mins.

  2. Unwrap, remove rind, score fat, glaze and return 15–20 mins at 200°C.

Slow cooker:

  • Cover two-thirds with water/cider; Low 6–8 hrs (or High 4–5 hrs). Lift out, score, glaze in a 200°C oven 15–20 mins.

Pressure cooker:

  • 45–75 mins at pressure (size dependent); release, then glaze in the oven.

Food safety: Serve piping hot throughout; centre ≥68–70°C before resting.

Glaze ideas

  • Honey & mustard (classic)

  • Brown sugar & marmalade with a touch of ginger

  • Maple & Dijon with cracked black pepper

  • Cider reduction with cloves and a little demerara

Serving ideas

  • Hot with roast potatoes, greens and parsley sauce

  • Ham, egg & chips with pickles

  • Buttered baps with English mustard and crisp lettuce

  • Leftovers: pea & ham soup, pasta bakes, omelettes, salads

Storage & handling

  • Keep refrigerated below 5°C

  • Cook within 1 day of opening

  • Suitable for home freezing on purchase day; defrost in the fridge and cook within 24 hours

  • Once cooked, chill quickly; keep covered up to 3 days and reheat until steaming hot

FAQs

Do I need to soak it?
Most modern cures don’t need soaking. If you prefer it less salty, cover with cold water for 1–2 hours, then drain before cooking.

Gammon vs ham—what’s the difference?
Gammon is cured but raw—you cook it. Ham is already cooked.

Bone-in or boneless—what’s best?
Bone-in for flavour and theatre; boneless carves into tidy slices. Both glaze beautifully.

Can I eat it cold?
Absolutely—cool, wrap and chill. Slice for sarnies, salads and platters.