Native Breed Beechwood Smoked Gammon

Free Range Pork, Brining Process - Salt, Demerara Sugar (Sugar Cane Molasses, Sugar)

The night before you plan to cook your gammon, take it out of its wrapping and soak it overnight in a bowl full of cold water. 

Fill a large casserole dish with water and gently bring the gammon to the boil. Discard the water, rinse and pop the gammon back into the empty pan and refill with fresh cold water. 

Cut an onion in half, snap off a stick of celery, chop a carrot in half and submerge in the water. Add a few bay leaves and some cloves. Then place the pan back over a medium heat, bringing the pan to a simmer, while being careful not to boil.

Cook the Gammon for 55 minutes per kilo. 

Once cooked remove the gammon from the saucepan and pop it into a roasting dish. At this moment remove the rind, score the fat and stud the gammon with cloves, orange peel and bay leaves.

Slather a good helping of our honey glaze over the top of the scored fat and pop the roasting dish into a hot preheated oven (190C) and bake for 15-20 minutes per kilo.

Your meat will arrive frozen.

When your meat arrives simply pop it straight into your freezer.

If any of your meat has thawed on arrival it is safe to pop straight in the freezer.

How to Defrost

Simply, drop the items still in their individual packaging into cool water and wait until they are fully thawed. Once they have fully thawed, remove the packaging and get cooking.

You can also gently thaw any items by leaving them in the fridge for around a day, or at room temperature for a few hours.