Description: A mild cured and lightly smoked gammon joint. Using outdoor bred pork, our gammons are the perfect Boxing Day centrepiece, whose leftovers can be tucked into the following days.
A staple of British pork butchery, the horseshoe gammon is cut from the hind leg of the pig which gives a good layer of fat, and, once cooked at home, a rich, flavoursome ham.
Cooking Instructions: These are cooking instructions for roasting the gammon, you could also poach the gammon. Remove the joint from the fridge and rinse in cold running water for a few minutes then pat dry. Leaving to soak longer will remove more salt. Preheat your oven to 160°C for fan – assisted or 180°C for ovens without a fan (gas 4). Make a trivet by roughly chopping some onion, carrot, celery, cooking apple all into wedges, a bay lead, thyme and black peppercorns. Place the gammon fat side up onto the trivet, cover with foil and roast for 30 minutes per 500g, plus an additional 20 minutes. Remove the foil for the final 30 minutes of cooking. Leave to rest for 30 minutes in a warm place for carving. We suggest; serve with butter mash potatoes, parsley sauce and garden peas.
We have given you these cooking instructions as a guide only.