Proper Comfort Food: Traditional Cured Gammon Hocks

Rich, deeply savoury, and cured the traditional way. Our gammon hocks are the ultimate cut for low-and-slow cooking, packed with incredible flavour and natural gelatin that renders down into meltingly tender, fall-apart pork.

Whether you’re simmering a pot on a rainy afternoon or finishing one in a screaming-hot oven for crisp, crackling skin, this is butcher-quality comfort food at its finest.

How to Cook It

The Low & Slow Simmer: Submerge in cold water (or half dry cider, half water) with an onion, a carrot, a bay leaf, and black peppercorns. Bring to a gentle simmer, cover, and let it bubble gently for 2.5 to 3 hours until the meat pulls effortlessly away from the bone.

The Crispy Finish: After simmering, lift the hock out and score the fat. Brush with wholegrain mustard and brown sugar or honey, then roast at 200°C for 25–30 minutes until bubbling, sticky, and crisp.

Recipe Inspiration

Classic Split Pea & Ham Soup: Use the cooking liquor from your simmered hock as the rich, savoury base. Stir in yellow or green split peas, leeks, and diced carrots, then shred the tender hock meat straight back into the bowl. Serve with thick, buttered crusty bread.

Sticky Honey-Mustard Glazed Ham Hock: Shred the meat straight from the oven and pile high into warm brioche buns with homemade apple slaw and sharp pickled cornichons.

Rustic Ham Hock Terrine: Flake the warm, cooked meat into a loaf tin layered with fresh flat-leaf parsley, a spoonful of English mustard, and a ladle of the reduced poaching stock. Chill overnight, slice thick, and serve with piccalilli and toast.

Smoky Ham Hock & Butter Bean Stew: Braise the hock with crushed tomatoes, garlic, smoked paprika, and creamy butter beans for an easy, Spanish-inspired one-pot supper.

800g Weights are approximate.