Gammon - Joint - Smoked

Gammon Joint – Smoked

Our smoked gammon joint is a true classic — naturally rich, beautifully tender, and full of deep, savoury flavour. Smoked for a traditional taste, it’s perfect for roasting or boiling, whether you’re preparing a Sunday lunch, a winter supper, or saving slices for sandwiches the next day.

Cooking Instructions:

To boil: Place the gammon joint in a large pan and cover with cold water. Bring to the boil, then drain and refill with fresh water. Simmer gently for approximately 45 minutes per kg, plus an additional 20 minutes.

To roast: Preheat oven to 180°C / 160°C fan / Gas 4. Place the joint in a roasting tray with a little water, cover with foil, and cook for 30 minutes per 500g. For a glazed finish, remove the foil for the last 20 minutes, brush with honey, maple syrup, or mustard, and allow the smoky fat to crisp and caramelise.

Serving Suggestions:

Serve hot with roast potatoes, steamed greens, and a dollop of wholegrain mustard.

Or slice cold for sandwiches, festive platters, or with eggs for a comforting brunch.

Ingredients:

PORK (88%), WATER, SALT, SULPHITE (E250, E251)

Allergens in bold.