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Edenmoor
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Rated Excellent (8,000+ Reviews)Rated Excellent (8,000+ Reviews)
Raw Native Breed Unsmoked Gammon
Native Breed Unsmoked Gammon ready to Roast
Fully Cooked Native Breed Unsmoked Gammon

Native Breed Unsmoked Gammon

With wonderful flavour & sublime texture

From £32.90
Pick your size
  • Serves 6
    1.5kg
    £32.90
  • Serves 8
    2kg
    £43.90
  • Serves 10
    2.5kg
    £54.75
  • Serves 12
    3kg
    £65.85

Why we love this

  • Expertly Butchered
  • Free Range
  • Native Breed

Meet Our Farmers

Absolutely beautiful ham. Every last slice was eaten in the first sitting. It was delicious.

Kay

Edenmoor Quality

  • 100% Recyclable Packaging

    Packed in fully recyclable packaging to reduce waste

  • Sustainably Farmed

    Carefully selected products and sustainably farmed meat

  • Tracked & Next Day Delivery

    Delivered on the day of your choice

  • Our Saddleback Unsmoked Gammon is brine-cured and air-dried using traditional methods to achieve a remarkable flavour and exquisite texture. This premium joint is ideal for festive gatherings and makes an exceptional centrepiece for your meals.

    Features:

    Traditional Curing: Brine-cured and air-dried for a superior taste and texture.

    Perfect for Feasts: A delicious choice for bringing loved ones together.

    Variability: Naturally reared pigs result in gammon with varied shapes and fat levels.

    Fat Content: The Topside cut has a minimal fat cover; for a fattier option, consider larger joints (2kg or 3kg).

    Portion Recommendation: 5 portions per kg.

    Elevate your dining experience with our rich and flavorful Native Breed Unsmoked Gammon.

  • Free Range Pork, Brining Process - Salt, Demerara Sugar (Sugar Cane Molasses, Sugar) Preservative (E252, E250).

  • The night before you plan to cook your gammon, take it out of its wrapping and soak it overnight in a bowl full of cold water. 

    Fill a large casserole dish with water and gently bring the gammon to the boil. Discard the water, rinse and pop the gammon back into the empty pan and refill with fresh cold water. 

    Cut an onion in half, snap off a stick of celery, chop a carrot in half and submerge in the water. Add a few bay leaves and some cloves. Then place the pan back over a medium heat, bringing the pan to a simmer, while being careful not to boil.

    Cook the Gammon for 55 minutes per kilo. 

    Once cooked remove the gammon from the saucepan and pop it into a roasting dish. At this moment remove the rind, score the fat and stud the gammon with cloves, orange peel and bay leaves.

    Slather a good helping of our honey glaze over the top of the scored fat and pop the roasting dish into a hot preheated oven (190C) and bake for 15-20 minutes per kilo.

  • 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 DefrostSimply, 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.

  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

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  • It's cut from the leg of our native breed pork, then brine-cured and air-dried using traditional methods for a remarkable flavour and texture. Because the pigs are naturally reared, joints vary in shape and fat level.

  • Soak it overnight in cold water first. Bring to the boil in fresh water with onion, celery, carrot, bay and cloves, then simmer for around 55 minutes per kg. Remove the rind, score the fat, stud with cloves, glaze, and bake at 190C for 15 to 20 minutes per kg.

  • Gammon is cured in a salt brine, so soaking it overnight in cold water, and starting it in fresh water, helps draw out excess salt for a better balanced flavour. This step is worth doing before the main cook.

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