Our unsmoked gammon joint is a cut of pork taken from the hind leg, cured in a brine with no smoking, it offers a milder and more natural pork flavour compared to smoked gammon. Gammon is a prime choice for many occasions and is great to eat hot or cold, once gammon is cooked it then becomes ham.
 
When preparing an unsmoked gammon joint, it usually needs to be soaked for 24 hours to remove excess salts. However our gammon joint uses a milder curing method, so soaking for approximately 8 hours will suffice. Although each joint may vary, to perfect the exact taste, cutting off a small piece to boil and taste test will allow you to check if it is too salty. If it does taste overly salty, soak the joint in cold water for a few more hours or overnight, changing the water periodically.
 
As for cooking, both boiling and roasting are excellent methods, and your choice depends on your desired outcome. Boiling is ideal if you prefer a moist, tender texture and plan to glaze or roast briefly for additional flavour afterward. Roasting, on the other hand, enhances the joint’s natural flavours and creates a delicious caramelized crust, especially if you apply a glaze during the cooking process. An orange and honey glaze is a particularly popular recommendation of ours, the sweetness of this option works perfectly with the salty pork. Perhaps the most time consuming but more rewarding approach is to boil the gammon first, to infuse it with flavour from spices such as cloves or bay leaves, then finish it off in the oven for a beautifully glazed, golden finish.
 
This gammon will have various fat levels and shapes, however due to the natural long life of the pigs, the overall fat levels will be quite high.
 
(£17.00/Kg)