Organic Nitrate-Free Gammon Joint with Crackling & Brown Sugar Glaze

Perfectly juicy meat with sticky, caramelised crackling

Our Organic Nitrate-Free Gammon Joint delivers succulent, tender meat with a show-stopping glaze and crisp crackling — ideal for Christmas, Easter, or any festive occasion. Follow our guide to get a beautifully sticky glaze and perfect crackling every time.

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🧑🍳 Preparation

1. Bring to room temperature
   Remove the gammon from the fridge 1 hour before cooking to ensure even roasting.

2. Prepare the rind

   • If the joint has a full rind/skin, remove most of the thick rind, leaving a good layer of fat.

   • Score the fat in a criss-cross (diamond) pattern, being careful not to cut into the meat.

   • Lightly season the fat with salt — this helps create perfect crackling.

3. Prepare the roasting tray
   Place the gammon on a rack in a roasting tin with ~200ml water, stock, or cider in the base. This keeps the meat moist and collects drippings for gravy.

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🔥 Cooking

• Oven: Fan 160°C / Conventional 180°C / Gas 4

• Total time: ~2 hrs 30 mins for a 2kg joint

Method:

1. Cover the joint loosely with foil and roast for 2 hours — this keeps the meat juicy.

2. Last 30 minutes uncovered — allows the fat to begin crisping and forming the crackling.

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🍯 Crackling & Brown Sugar Glaze

1. Crisp the fat first
   After 2 hours, remove foil and let the fat start browning.

2. Prepare the glaze

   • About 20–25 minutes before the end, pour your brown sugar glaze into a small saucepan.

   • Bring to a gentle boil for 1–2 minutes — this thickens it and ensures it’s food-safe.

3. Glaze the gammon

   • Brush generously over the scored fat.

   • Return the gammon to the oven uncovered for the final 20–25 minutes.

   • Optional: baste once halfway for a thicker coat.

   • Watch carefully — sugar caramelises fast. If it starts to burn, cover loosely with foil.

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🌡 Checking Doneness

• Use a probe thermometer in the thickest part: 68–70°C.

• No thermometer? Check that juices run clear and the meat feels hot and firm in the centre.

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⏲ Resting

• Remove from the oven and rest loosely covered for 20–30 minutes.

• This lets juices settle while the glaze sets sticky and shiny on the outside.

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🔪 Tips for Perfect Crackling

• Ensure the fat is dry before roasting.

• Salt the fat well before cooking.

• For extra-crispy finish, after glazing and resting, give the skin a 1–2 minute blast under a hot grill, watching closely to avoid burning.