Whether you chose our beautifully Smoked or Unsmoked Organic Gammon Joint, this reliable method ensures tender, juicy meat with a perfectly browned finish. Our gammons are nitrate-free, traditionally cured, and crafted from high-welfare organic pork — so you can enjoy exceptional flavour with confidence.

Available Sizes

• Unsmoked Gammon: 1.2kg

• Smoked Gammon: 1.2kg or 1.4kg

(Follow the timing chart below for both sizes)

Preparation

1. Bring to room temperature — Remove from the fridge 1 hour before cooking.

2. Score the fat (if your joint has a fat cap) — shallow criss-cross diamonds through the fat only.

3. Prepare roasting tray — Place the joint on a rack or onion wedges. Add 200–250 ml water, cider, or stock to the base.

4. Cover loosely with foil for a moist, gentle cook.

Oven Cooking Times

Fan 160°C / Conventional 180°C / Gas 4
Rule of thumb: 30 minutes per 500g + 30 minutes

Check occasionally and top up liquid if the tray dries out to prevent the gammon drying.

Doneness

• Thermometer: thickest part should read 68–70°C.

• Without thermometer: juices run clear, centre feels hot and meat feels firm.

Resting

Remove from oven, cover loosely with foil (or foil & towel) and rest for 20–30 minutes before carving.
This is essential for juiciness and tenderness.

Top Tips

✨ Keep liquid in the tray throughout the cook
✨ Keep covered for most of the time, uncover only to brown
✨ Slice thinly and against the grain