How To Cook A Christmas Gammon

1. Remove the Christmas gammon joint from the fridge and rinse in cold running water for a few minutes then pat dry.
2. Preheat your oven to 160c for fan assisted or 180c for ovens without a fan (Gas 4).
3. Make a trivet by roughly chopping equal amounts of onion, carrot, celery, a cooking apple cut into wedges, a bay leaf, a sprig of thyme and a few black peppercorns.
4. Place the Christmas gammon fat side up onto the trivet, cover with foil and roast for 30 minutes per 500g, plus an additional 20 minutes. Remove the foil for the final 30 minutes of cooking.
5. Leave to rest for 30 minutes in a warm place before carving.

1. Weigh your Christmas gammon then simply cover the joint with your chosen liquid, spices and aromatic vegetables. Bring it to the boil and let it simmer.
2. Simmer gently for 20 minutes then an additional 20 minutes per 500g, until tender and easily pierced with a skewer.
3. Allow to cool in the cooking broth before carving.

When it comes to serving up a proper gammon for Christmas, the right trimmings can make all the difference. Gammon's salty, savoury flavour goes brilliantly with a range of festive sides, and Farmison & Co. has the perfect selection to make it shine. Sweet and tangy cranberry sauce or a classic apple compote adds a lovely balance, while honey-glazed carrots and roasted parsnips bring warmth and a bit of natural sweetness to the plate. And of course, you can't go wrong with crispy roast potatoes and a generous helping of pigs in blankets for a real festive treat. Serve it all up with a mustardy glaze on the gammon, and you've got a meal that'll go down a treat with family and friends. also consider serving with buttered black cabbage, hot mustard or cold as part of a buffet.

find our trimmings page here.