Traditional Cured Gammon Joint

Cured to perfection using time-honoured methods, our gammon joints strike the ultimate balance between deep, savoury richness and tender, succulent texture. Whether boiled and roasted for a celebratory Sunday roast or cold-sliced for the ultimate crusty bread sandwich, this is proper butcher-grade gammon that delivers incredible flavour down to the very last slice.

The Foolproof Method: Boil & Bake

• Simmer: Place the joint in a large pot, cover with cold water (or half dry cider, half water), add an onion, a bay leaf, and a few black peppercorns. Bring to a gentle simmer, cover, and cook for 20 minutes per 450g (1 lb).

• Score: Lift the joint out and let it cool slightly. Trim away the outer skin, leaving a generous layer of fat. Score the fat into a diamond pattern and stud each diamond with a whole clove.

• Glaze & Roast: Brush liberally with your glaze and roast at 200°C (180°C fan) for 20–25 minutes, basting halfway through, until deeply caramelized and bubbling.

Three Recipe Ideas to Make It Shine

• Spiced Honey & Wholegrain Mustard Glaze Mix 3 tbsp local honey, 2 tbsp wholegrain mustard, 1 tbsp dark brown sugar, and a splash of cider vinegar. The vinegar cuts through the rich pork while the mustard adds a subtle heat that caramelizes into a sticky, golden crust.

• Orchard Cider & Bramley Apple Simmer Poach the joint gently in medium dry vintage cider with a sliced Bramley apple, star anise, and fresh thyme. Serve thick hot slices alongside crushed buttered new potatoes, braised Savoy cabbage, and a spoonful of sharp cider-infused parsley sauce.

• Sticky Spiced Marmalade & Orange Roast Melt 4 tbsp coarse Seville orange marmalade with a splash of bourbon or brandy and a pinch of ground cloves. Brush over the scored fat for a glossy, bittersweet crust with serious citrus bite.

Butcher’s Tip for Leftovers Let any remaining joint cool completely before slicing paper-thin. Toss thick diced chunks into a creamy leek pie, or fry a thick slab with a fried duck egg and triple-cooked chips.