Traditionally brine-cured and air dried to create a wonderful flavour and sublime texture. Read more
Why we love this
Our Saddleback unsmoked gammon is traditionally brine-cured and air dried to create a wonderful flavour and sublime texture.
This beautiful joint makes an exceptional feast, perfect fodder for gathering loved ones together.
As our pigs are naturally reared our Gammons may vary in shape and level of fat.
Please be aware the Topside only has a small amount of fat cover, due to where it is cut from. If you would like a fattier gammon, please select one of the larger joints (2kg or 3kg).
We recommend 5 portions per kg.
Free Range Pork, Brining Process - Salt, Demerara Sugar (Sugar Cane Molasses, Sugar)
Find a large casserole dish which is big enough to submerge the gammon, and fill it with water. Gently bring the gammon to the boil, then reduce to a gentle simmer.
Take out a meat thermometer, and cook until the probe temperature of the thickest part of the gammon is between 88-90°C.
Remove the casserole dish completely from the heat and allow to cool in the cooking liquid, ideally overnight.
When completely cooled, remove from pan and carefully remove the skin, leaving some on the hock if you prefer.
The fat should be set hard, so you can ‘criss-cross’ the fat with 1” deep cuts with a sharp knife.
Place in a roasting pan and cover the fat with a glaze of your choice.
Place in a moderate oven (or pizza oven!) for 30 minutes, removing from the oven every 10 minutes to baste the gammon with the juices from the pan.
The total cooking time will be between 4-8 hours depending on the size of the gammon.
How to cook a Gammon
The Christmas Gammon, is there anything more magical that brings so much joy with leftovers for days? Sneaking down in the middle of the night when hunger pangs strike and devouring a slice or two with a slither of a Christmas cheese and a generous dollop of a festive pickle.