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
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Unsmoked Gammon: 1.2kg
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Smoked Gammon: 1.2kg or 1.4kg
(Follow the timing chart below for both sizes)
Preparation
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Bring to room temperature — Remove from the fridge 1 hour before cooking.
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Score the fat (if your joint has a fat cap) — shallow criss-cross diamonds through the fat only.
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Prepare roasting tray — Place the joint on a rack or onion wedges. Add 200–250 ml water, cider, or stock to the base.
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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
| Joint Size | Total Cooking Time | Covered / Uncovered |
|---|---|---|
| 1.2kg (Smoked or Unsmoked) | ~1 hr 45 mins | Foil 1 hr 20 mins, uncover 25 mins |
| 1.4kg (Smoked only) | ~2 hrs | Foil 1 hr 30 mins, uncover 30 mins |
Check occasionally and top up liquid if the tray dries out to prevent the gammon drying.
Doneness
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Thermometer: thickest part should read 68–70°C.
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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
