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Gammon Joint
Hearty Gammon Joint
£11.75 per kg
Gammon Joint is made from the finest pork, sourced locally from trusted Yorkshire suppliers. A generous, boneless middle, and a rich, deep flavour with excellent balance of lean meat and sweet fat. Perfect for boiling, roasting or slow cooking – a true family favourite. Hand-prepared fresh in our family shop.
Remove the gammon joint from the fridge 1 hour before cooking to bring it to room temperature.
Soak in cold water for 1–2 hours (or overnight if very salty) to reduce saltiness, then pat dry.
Recommended oven method:
Preheat oven to 160°C / Fan 140°C / Gas 3.
Place the joint in a roasting tin, cover with foil and cook for 25 minutes per 500g.
Remove the foil, increase the heat to 200°C / Fan 180°C / Gas 6 and roast for a further 20–25 minutes until the outside is golden and caramelised.
For extra flavour, glaze with honey, mustard or black treacle for the final 20 minutes.
Alternative boiling method:
Place in a large pan, cover with fresh cold water and bring to a gentle simmer. Cook for 20 minutes per 500g + 20 minutes extra. Drain, then glaze and finish in a hot oven for 20–25 minutes if desired.
Rest the joint for 10–15 minutes before carving.
Best enjoyed hot with parsley sauce, mashed potatoes and seasonal vegetables, or cold in sandwiches and salads.
Soak in cold water for 1–2 hours (or overnight if very salty) to reduce saltiness, then pat dry.
Recommended oven method:
Preheat oven to 160°C / Fan 140°C / Gas 3.
Place the joint in a roasting tin, cover with foil and cook for 25 minutes per 500g.
Remove the foil, increase the heat to 200°C / Fan 180°C / Gas 6 and roast for a further 20–25 minutes until the outside is golden and caramelised.
For extra flavour, glaze with honey, mustard or black treacle for the final 20 minutes.
Alternative boiling method:
Place in a large pan, cover with fresh cold water and bring to a gentle simmer. Cook for 20 minutes per 500g + 20 minutes extra. Drain, then glaze and finish in a hot oven for 20–25 minutes if desired.
Rest the joint for 10–15 minutes before carving.
Best enjoyed hot with parsley sauce, mashed potatoes and seasonal vegetables, or cold in sandwiches and salads.
225g per person
pork, preservatives E250, E252 antioxidant E301