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Method

Roast:

  1. Remove the joint from the chiller & rinse in cold running water for a few minutes then pat dry.
  2. Preheat your oven to 160°C for fan assisted or 180°C for ovens without a fan (gas 4).
  3. Make a trivet by roughly chopping equal amounts of onion, carrot and celery plus a cooking apple cut into wedges, a bay leaf, sprig of thyme and a few black peppercorns.
  4. Place the gammon fat side up onto the trivet, cover with foil & roast for 20 minutes plus additional 40 minutes removing the foil for the final 10 minutes cooking.
  5. Leave to rest for 30 minutes in a warm place before carving.

Poach:

  1. Weigh your gammon then simply cover your gammon joint with your chosen liquid, spices & aromatic vegetables. Bring it to the boil and allow to simmer.
  2. Simmer gently for 1 hour 20 minutes until tender & easily pierced with a skewer.
  3. Allow to cool in the cooking broth before carving or chill.

Serving Suggestions:

Buttered black cabbage, Hot mustard or cold as part of a buffet.