Tips from the Butcher

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Smoked Gammon Hock

This flavoursome gammon hock on the bone has been cured and produces an abundance of rich flavoured meat. Ideal for bacon and cabbage.


About our Gammon

  • British
  • Located from the Knuckle end of the gammon
  • Smoked
  • Ideal for slow cooking or part boiled and roasted
SKU: c89bd4b0a037 Category:
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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.