Unsmoked Gammon Joint 1kg

£12.00

The Black Farmer gammon joint is produced from the back leg of the pig. The meat is lean, tender and easy to slice. This gammon joint will feed a large party as a great centrepiece. For smaller gatherings, you will have lots left over with which to make super sandwiches and stunning soup. Expert producers cure the ham on the bone for two weeks before deboning and drying the joint by hanging in the fridge.

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Gammon joint is delicious with a traditional parsley sauce, steamed potatoes and seasonal vegetables. For a gastro pub style lunch or dinner, serve it thinly sliced with buttery fried eggs, homemade chunky chips and a generous spoonful of English mustard.

 

Our free range pork comes from the best, local suppliers. We have always been very selective. We source local meat from farms in Wiltshire and Somerset, and make sure that we get the very best and most sustainable breeds for the season. At every stage, we promote traditional, sustainable farming practices that make for happy pigs and delighted customers.  Free range practices make for happier, healthier pigs and result in a far more delicious product. Add this gammon joint to your basket and we’re sure you will agree.

 

The best meat deserves the best preparation. That’s why we work with master butchers who have prepared this gammon joint to the very highest standard. Our butchers have trimmed and tied this meat expertly so it is ready to cook and serve. This also means you can slice the gammon neatly and portion it fairly. We go to this effort to maintain the quality you have come to expect from The Black Farmer.

 

The Black Farmer gammon joint is suitable for home freezing. If you choose to freeze your meat, make sure you defrost it thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.

Cooking instructions:

  1. To start, weigh your meat to calculate cooking times. You’ll need to cook for 20 mins per 450g, plus 20 mins.
  2. Put the meat in a large pan, cover with cold water and bring to the boil, adding any flavourings you may wish (cinnamon, bay, peppercorns, coriander seeds and onion work well).
  3. Boil for half the calculated cooking time, periodically skimming and discarding any white froth that rises to the surface.
  4. Drain, reserving the stock if you like, and leave to cool a little. Remove the top layer of skin, leaving a thin layer of fat around the meat.
  5. Place in a foil-lined roasting tin, cover with more foil and bake for the remaining cooking time at 180C/160C fan/gas 4. Twenty to thirty minutes before the end of cooking time, brush with the glaze of your choice – a mixture of maple syrup and coarse-grain mustard is good. Cook uncovered until the glaze is golden. Try Caroline’s ham recipe.

This product has a shelf life of 5 days from the date of delivery. This pack comes in 1 piece. 

Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.