Native Breed Beechwood Smoked Gammon

Our Native Breed Beechwood Smoked Gammon is traditionally
brine-cured, air-dried and lightly smoked over beechwood chips for exceptional flavour and texture.

This gammon is raw and must be fully cooked before eating.

Defrosting & Storage

Fully defrost before cooking. Defrost overnight in the
fridge and consume within 3 days once defrosted.

Before Cooking

Remove the gammon from the fridge 1 hour before cooking to
allow it to come up to room temperature.

If your joint has a thick layer of skin, remove the skin
after cooking, leaving a layer of fat intact.

Score the fat in a diamond pattern before the final roasting
stage if glazing.

Oven Roasting Method (Recommended)

1. Preheat the oven to 160°C fan / 180°C conventional.
2. Place the gammon into a roasting tray on a bed of roughly chopped onions or on a wire rack.
3. Add approximately 250ml water, cider or stock to the tray to help keep the joint moist.
4. Cover loosely with foil and roast for 30 minutes per 500g, plus an additional 30 minutes.
5. Remove the foil for the final 25–30 minutes of cooking to allow the fat to caramelise and colour beautifully.
6. The gammon is cooked when the internal temperature reaches 68–70°C in the thickest part.
7. Rest the joint loosely covered for at least 20 minutes before carving.

Optional Glaze

For a classic glazed finish, brush the scored fat with a
mixture of honey or brown sugar and mustard during the final 20 minutes of
cooking.

Your meat will arrive frozen.

When your gammon arrives simply pop it straight into your freezer.

If any of your meat has thawed on arrival it is safe to pop straight in the freezer.

How to Defrost:

Simply, drop the items still in their individual packaging into cool water and wait for around 15 minutes until they are fully thawed. Once they have fully thawed, remove the packaging and get cooking.

You can also gently thaw any items by leaving them in the fridge for around a day, or at room temperature for a few hours.