Gammon Joint 2kg
Serves: 10
Unsmoked Gammon joint ideal for boiling and roasting. High quality joint to serve 8 people.
*Cooking Times are a guidline only

Recipe Suggestion:

Honey and Mustard Gammon Joint
  • 2 kg gammon joint
  • 1.5 tbsp Dijon mustard, or English mustard
  • 2 tbsp clear honey
To decorate:
  • 2 handfuls whole cloves
Cooking Method
1. Put the gammon joint into a large bowl, cover with cold water and leave to soak for 24 hours. Drain well.

2. Set the oven to 160°C/gas 3. Lay a sheet of kitchen foil in a roasting pan that is large enough to take the joint with some room to spare. Lay a second sheet across it, at right angles. Sit the gammon joint square in the middle; bring the silver foil up around the gammon, sealing edges together neatly and comprehensively, to form a loose, airtight wrapping around the gammon. 

3. Roast for 1 hour 40 minutes. Increase the oven temperature to 220°C/gas 7. Open up that foil and lift the gammon out onto a large chopping board. Drain off all the juices. Make a couple of long cuts through the outer layer of skin (but not the fat underneath). Peel the fat off in strips, taking care, as it will be extremely hot. 

4. Mix the mustard and honey together, and then smear thickly all over the layer of fat. Next score the fat with parallel lines first in one direction and then at an angle to it, to cover the joint in a pattern of diamonds. Push a clove into the centre of each diamond. 

5. Return the joint to the oven for a final 25 minutes or until richly browned and glazed. If you are serving the joint hot, let it rest in a warm place for 20-30 minutes before carving. For cold gammon, leave it to cool in its own time. 
Crowhill Quality Butchers - Quality is not just our middle name