Gammon Unsmoked Boneless Rolled


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.

SHELF LIFE 5 Days from date of delivery
STORAGE ADVICE While we’d be surprised if you could resist the temptation to enjoy immediately, please keep refridgerated unless you intend to eat it right away! Otherwise all our quality meat is suitable for freezing to preserve its taste and texture, meaning you can cook and serve it when you fancy. Once it’s been frozen, please thaw your meat slowly and thoroughly, ideally in the fridge overnight. We vacuum-pack our meat to naturally extend its freshness and make it suitable for home-freezing.
PACKAGING This pack contains 1 piece. Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in in need to go in plastic recycling.

Here’s a simple recipe and cooking instructions for preparing a gammon joint (unsmoked):


  • 1 unsmoked gammon joint (size according to your needs)
  • Water, enough to cover the gammon joint
  • Whole cloves (optional, for decoration)
  • Glaze ingredients (optional):
    • 2 tablespoons of brown sugar
    • 1 tablespoon of mustard (English or Dijon)
    • 1 tablespoon of honey or maple syrup


  1. Soak the gammon joint (if required): Some unsmoked gammon joints may require soaking to remove excess salt. Check the packaging or consult with the supplier to determine if soaking is necessary. If required, place the gammon joint in a large container or bowl and cover it with cold water. Leave it to soak for a few hours or overnight in the refrigerator, changing the water a couple of times.
  2. Preparing the gammon joint: Rinse the gammon joint under cold water to remove any excess salt or residue. Pat it dry with paper towels.
  3. Boiling the gammon joint: Place the gammon joint in a large pot or Dutch oven and add enough water to cover it completely. You can also add some aromatics such as bay leaves, peppercorns, or onions for added flavor. Bring the water to a boil over high heat, then reduce the heat to a gentle simmer.
  4. Cooking the gammon joint: Simmer the gammon joint for approximately 20 minutes per pound (45 minutes per kilogram) or according to the specific instructions provided with your gammon joint. This cooking time is an estimate and may vary depending on the size and thickness of the joint. Regularly skim off any foam or impurities that rise to the surface of the water.
  5. Preheating the oven: While the gammon joint is simmering, preheat your oven to 180°C (350°F) or according to the instructions provided with your gammon joint.
  6. Glazing the gammon joint (optional): If you want to add a glaze to your gammon joint, prepare it by mixing the brown sugar, mustard, and honey or maple syrup in a small bowl. Set aside.
  7. Removing the gammon joint from the pot: Once the gammon joint is cooked, carefully remove it from the pot using tongs or a large slotted spoon. Place it on a cutting board or roasting tray.
  8. Preparing the glaze (optional): If you opted for a glaze, brush or spoon the mixture over the surface of the gammon joint. Insert whole cloves into the fat for decoration, if desired.
  9. Roasting the gammon joint: Transfer the gammon joint to the preheated oven and roast for approximately 20-30 minutes or until the glaze has caramelized and the gammon has developed a golden-brown color.
  10. Resting and serving: Remove the gammon joint from the oven and let it rest for a few minutes before carving. This will help retain its juices and make it easier to slice. Carve the gammon joint into slices and serve with your favorite accompaniments, such as roasted vegetables, mashed potatoes, or a side salad.

Enjoy your delicious gammon joint!

Nutiritional information typical values per 100g,

as sold
Energy 163 kCal
Fat 7.5 g
of which saturates 3.1 g
Carbohydrate 0 g
of which sugars 0 g
Fibre 0 g
Protein 23.9 g
Salt 0 g

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