Tips from the butcher

When cooking gammon, you can never soak it for too long. I put mine in water overnight to take out the salt and leave in the flavour. You can always add salt when cooking, you cant take it away.

Gammon Joint, Boneless

Our boneless gammon joints have exquisite flavour and taste. Gammons are delicious hot or cold and is the perfect joint to share when family and friends come round. The bone has been removed to make carving easy.

About our Gammon

  • Cured leg joint
  • Fully trimmed and handtied
  • Ideal for boiling and Roasting
  • Supplied fresh
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1.Soak gammon over night or for a couple of hours before you cook it. Remember you can always add salt if needed.
2.Preheat the oven to 160C (Gas Mark 3).
3.Place gammon in a baking tray and cover with tin foil.
4.Place gammon joint in the oven and cook for:

5.Roast the gammon for last 20 minutes on 200C (Gas Mark 6). This will help the joint to crisp up.
6.Remove the joint from the oven and rest for 30 minutes before carving.
Please note, the above is only a guide and ovens may vary in temperature.