Gammon on the Bone
What’s in a name? Gammon is a raw cured joint, whereas ham refers to the finished, cooked article. A deliciously tasty roast served hot or cooked and cooled for the best ham you've ever had.
Please note, we cannot guarantee which end of the leg your Half Gammon on the Bone will come from. Weights listed are average weights, we will do our best to select as near to this weight as possible.
See below for COOKING INSTRUCTIONS and further details.
Please be aware, while we do our utmost to select the right size gammon for you, weights are subject to some seasonal variation so we have to work with what nature gives us.
These carefully chosen legs of pork come from the same free range pigs sold in our shop counters. We wet cure our gammons to ensure that the cure (a homemade mixture of brown sugar and curing salts) reaches the centre of the meat. The gammons are brined for a week, transferred to fresh cure for a further 4-6 days, before being dried for a number of weeks. A number of our gammons are selected for cold smoking.
Please be aware, while we do our utmost to select the right size gammon for you, weights are subject to some seasonal variation so we have to work with what nature gives us in December.
Cooking your gammon
Boneless gammon can be served hot or cooked and cooled for ham.
Rinse the gammon in cold water. Pour one inch of boiling water into a baking tin. Place the gammon on a rack in the tin, making sure the water doesn’t touch the meat. Loosely cover the gammon with foil but ensure the foil is airtight.
Bake at 180°C for 45 minutes per kilo.
Remove from the oven and when cool enough to handle, remove the skin (but not the fat), criss-cross the fat, cover generously with honey mixed with mustard or your favourite marmalade mixed with a little orange juice or even apricot jam, and place in a hot oven for 20 minutes to glaze.
If the glaze has not caramelised after 20 minutes, return to the oven with another layer of glaze on for 5-10 minutes. Be careful to keep an eye on the ham to make sure the glaze doesn’t burn.
Remove the ham from the oven and place on a dish ready to serve. Once cooked, your ham can keep up to 7 days wrapped in foil in the fridge. Use your best judgement.
Refrigerate as soon as your order arrives. Please see the labels for use by dates.
Shelf life with proper storage - up to 10 days if vacuum packaged - please see use by date on arrival.