Organic Gammon Recipe

Whether your gammon is for a festive feast or a cosy family dinner, our gammon recipe has you covered. Most gammon today is injected and wet-cured rapidly to meet modern supermarket demand, where the nitrates give it a distinctive pink hue.

Our organic nitrate-free gammon is dry cured using a traditional recipe of sea salt and molasses, giving it a mouth-watering old-fashioned flavour, with a more recognisable, slightly darker colour than wet-cured gammon.

Ingredients

  • 1 boneless gammon joint
  • 1 onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 1 tablespoon black peppercorns
  • 240g brown sugar
  • 60g whole-grain mustard
  • 2 tablespoons honey

Method

Soak & boil the gammon

  1. Place the gammon joint in a large pot, and add enough water to fully submerge it.
  2. Let the gammon soak for 12 hours.
  3. Once soaked, add the onion, carrots, celery, bay leaf and peppercorns.
  4. Bring the water to a boil, then reduce the heat and let the gammon simmer for 2 hours for a 2kg gammon, and 3.5 hours for a 4kg gammon.

Top tip: the water from boiling makes a great base for sauces, gravies and soups.

Glaze the gammon

  1. Preheat your oven to 180°C (350°F).
  2. Carefully remove the gammon from the pot and transfer it to a roasting tray.
  3. Score the surface of the gammon in a diamond pattern, creating grooves to hold the glaze.
  4. Mix the brown sugar, whole-grain mustard and honey together to create the glaze, and generously brush it over the gammon, ensuring it's evenly coated.

Roasting the gammon

  1. Place the glazed gammon in the preheated oven.
  2. Roast for approximately 30-40 minutes, or until the gammon develops a golden-brown crust and the glaze has caramelised.
  3. Before carving, we recommend resting your gammon for around 20 minutes.

Ready to cook this yourself? Shop our nitrate-free gammon joint, or browse our full range of pork roasts & slow cooks.

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