Gammon Joint – Smoked

Full product description

Rich, savoury and wonderfully aromatic, our smoked gammon joint is cured the traditional way, then gently smoked for deep flavour that shines whether you boil and glaze, roast, or slow cook. Cook until tender, brush with a sticky glaze and finish to a lacquered sheen for a proper centrepiece. Serve hot with roast trimmings or slice cold for unbeatable sandwiches and buffets.

Why you’ll love it

• Naturally smoked for a rounded, savoury depth

• Tender, juicy meat that slices cleanly when rested

• Versatile: simmer-and-glaze, oven roast, slow cooker or pressure cooker

• Brilliant hot for dinner, cold for leftovers and meal prep

Cut & cure details

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

• Cured and smoked; 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 set and 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)

• Marmalade with a touch of ginger

• Maple & brown sugar with grain mustard

• Brown sugar & cider with cloves

Serving ideas

• Hot with roast potatoes, greens and parsley sauce

• Ham, egg & chips with proper 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.

What’s the difference between gammon and ham?
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 neat slices. Both glaze beautifully.

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