Description
A gammon joint gives off the kind of aroma that makes a kitchen feel instantly warm and greedy. Picture a glistening, rose-pink slab of cured pork, its surface lacquered with golden caramel where the fat has slowly melted and crisped. As it roasts, the outer layer forms a sticky, amber sheen that clings lightly to your fingertips, fragrant with sweetness and smoke.
Cutting into it releases a soft plume of steam carrying the unmistakable scent of salty-sweet pork. The meat itself is succulent and tender, with a gentle bounce that promises juiciness in every slice. Each bite starts with that whisper of salty richness, followed by the savoury depth of slow-cooked pork and a subtle sweetness from the cure. The fat melts luxuriously on the tongue, rounding everything with a buttery softness.
If you glaze it, the flavours heighten further: a crackle of burnt-sugar edges, hints of honey or mustard or cloves mingling with the pork’s natural savour creating that irresistible contrast of sticky, glossy exterior and delicately yielding flesh beneath.
It’s comfort and indulgence in one mouthful: hearty, fragrant, impossibly juicy, and deeply satisfying.
Cooking Instructions
🧂 Ingredients
For the gammon:
1.5–2.5 kg gammon joint (smoked or unsmoked)
1 onion, halved
2 carrots, roughly chopped
2 celery sticks
6–8 cloves
2 bay leaves
10 peppercorns
Optional: 300ml cider, apple juice, or cola (chefs use this for sweetness + color)
For the glaze (award-style):
4 tbsp runny honey
3 tbsp dark brown sugar
1 tbsp Dijon or wholegrain mustard
1 tbsp soy sauce (for sheen and deeper browning)
1 tbsp cider vinegar or orange juice
Pinch of ground cloves or allspice
🔥 Method
1. Pre-soak if necessary (the judge-friendly salt balance)
If your gammon is dry-cured, soak in cold water for 4–12 hours, changing water once.
(This ensures melt-in-the-mouth salt level.)
2. Slow-poach – the key to tenderness
Place the gammon in a large pot with onion, carrots, celery, cloves, bay leaves, and peppercorns.
Add:
Water + cider/apple juice/cola until just covered.
Bring to a gentle simmer — never a boil.
Cook at a bare simmer for:
20 minutes per 450g (1lb)
PLUS an extra 20 minutes
This keeps the meat silky rather than stringy.
Professional tip: keep water at 85–90°C if you have a thermometer.
3. Rest briefly
Lift the joint out and let it sit for 10–15 minutes.
This reduces tearing and helps the glaze cling.
4. Remove the skin & score the fat
Peel away the skin, leaving a generous fat layer.
Score in a diamond pattern — classic presentation that wins rosettes.
5. Apply the glaze
Mix all glaze ingredients in a saucepan and simmer 2–3 minutes until glossy.
Brush generously over the fat.
6. Roast for the winning finish
Place the gammon in a shallow tray and roast at:
200°C (390°F)
for 20–30 minutes, glazing twice more during cooking.
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.
