Our gammons don’t need soaking overnight as they have been cured to be ideally seasoned. To cook you can choose to bake or poach. To bake, lightly oil, wrap in foil and bake at 170℃/Gas 3 for 55 mins per kg. To poach, simmer the gammon in a deep pan of water with veg, herbs and spice (onion, leek, celery, carrot, parsley, a few black peppercorns) for 45 mins per kg. To glaze, remove the skin and lightly score the fat. Add your chosen glaze and bake in a hot oven (approx. 220°C/Gas 7) for 20-30 mins, until golden brown.
This our favourite recipe from the Hairy Bikers, a festive classic … and a must-have for any Christmas party!
Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come halfway up the joint to contain any roasting juices.
For the glaze, mix the honey and mustard together and brush half of it evenly over the gammon, including one side of the joint. Roast in the centre of the oven for 10 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze. Return the gammon to the oven for a further 10– 15 minutes, rotating the tin so that the opposite side of the gammon faces the back of the oven.
The gammon is ready when the fat on top is glossy and golden brown. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.
Pour any juices that have collected in the kitchen foil into a small pan, and warm through gently.
Carve the gammon, serve on a large platter and spoon over the warmed juices.
Although the weather has felt pretty miserable over the last few weeks it’s been absolutely perfect for mushrooms – there’s been an explosion in the local area and James, our photographer from ProHides, has been out in the rain capturing images. We don’t want you to miss out though so if you’ve got a camera, big or small, why not join him on Sunday 3rd of November for a photowalk to see some of these wonders for yourself.
We’re now combining everything—the pigs, the cows and calves, the landscapes, the wildlife—deer, owls, badgers, flora and fauna generally, although not all of it appears on cue. Our colleague James Andrews, expert at wildlife photography among other skills, will lead the ‘Safari’ tours, in the red land rover
Delighted that our organic Corned Beef is being applauded across the land. 5* reviews with Abel and Cole and a Silver award at British Charcuterie Live!