Smoked Gammon

Our classic dry-cured organic gammon is only gently smoked using traditional smoking methods for a delicate taste and excellent texture. Perfect for cooking up your own hams at home and using them in a variety of dishes. From happy, outdoor bred, and reared organic pigs.

Good To Know

Ingredients & Nutritional's

95% outdoor bred and reared organic pork. Dry Cure (*Salt, Sugar, Preservatives (E250 (0.60%), *(E252 (0.40%))* produced to organic standards.
 For allergens, including cereals containing Gluten, please see ingredients in bold
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 202Kcal/ 843kJ | Fat 12.1g of which saturates 4.4g | Carbohydrate 0.3g of which sugars 0.3g | Fibre 0.1g | Protein 22.9g | Salt 2.75g

How To Store

Our Smoked Gammon is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 14+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoors bred and reared, and they spend their whole lives outside the way they should. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints so that, we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.

How To Cook

We Recommend:  

Honey-Mustard Glazed Smoked Gammon Joint (1.2kg)

Ingredients:

• 1.2kg smoked gammon joint
• For the Glaze:
  • 2 tbsp honey
  • 2 tbsp Dijon mustard (or wholegrain mustard)
  • 1 tbsp apple cider vinegar (or lemon juice)
  • 2 cloves garlic (minced)
  • 1 tsp black pepper
• For Boiling:
  • Water (enough to cover the gammon in the pot)
  • Optional aromatics (such as bay leaves, peppercorns, or chopped vegetables for added flavour)

Instructions:

1. Prepare the Gammon Joint:

• Rinse and soak: If your smoked gammon joint is particularly salty, soak it in cold water for about 1-2 hours. This helps to reduce the saltiness. After soaking, rinse it under cold water and pat it dry with paper towels.
• Score the fat: Using a sharp knife, score the fat in a crisscross pattern. This will help the glaze penetrate the meat and create a beautiful caramelization.

2. Boil the Gammon Joint:

• Place in a large pot: Put the gammon joint in a large pot and cover it with water. You can add aromatics like bay leaves, peppercorns, or chopped vegetables (like carrots and onions) for extra flavor.
• Simmer: Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer gently for 1.5 hours. The internal temperature should reach about 70°C (160°F).

3. Make the Honey-Mustard Glaze:

• Combine ingredients: In a bowl, whisk together the honey, Dijon mustard, apple cider vinegar, minced garlic, and black pepper until smooth.

4. Roast the Gammon Joint:

• Preheat oven: Preheat your oven to 180°C (350°F).
• Transfer to a roasting tray: Once the gammon is cooked, carefully remove it from the pot and let it cool slightly. Place it in a roasting tray, discarding the cooking liquid.
• Glaze the joint: Brush the honey-mustard glaze generously over the entire surface of the gammon joint. Reserve some glaze for basting.
• Roast: Roast in the preheated oven for 25-30 minutes, basting with the reserved glaze halfway through. The glaze should caramelize and form a beautiful sticky coating.

5. Rest and Serve:

• Rest the joint: Remove the gammon from the oven and let it rest for 15-20 minutes. This allows the juices to be redistributed for better flavour and tenderness.
• Garnish: Before serving, garnish with freshly chopped parsley, and serve with lemon wedges if desired.

Serving Suggestions:

• Side dishes: Serve with roasted vegetables, mashed potatoes, or a fresh green salad.
• Extras: Pair with apple sauce, mustard, or coleslaw for added flavour.

6. Enjoy: This Honey-Mustard Glazed Smoked Gammon Joint is perfect for a special occasion or a family dinner. The sweet and tangy glaze beautifully complements the rich, smoky flavour of the gammon, creating a deliciously satisfying meal.