Dry Cured Gammon Joint 1.5kg

The centrepiece cut, done properly. Our dry cured gammon joint is hand-cured using traditional methods from locally reared Staffordshire pork — no water added, no shortcuts, just the deep, sweet, savoury flavour that only a proper dry cure can deliver. Left to cure slowly, it develops a richness and depth that you simply can't rush.

Whether you're boiling it low and slow before a final blast in the oven, or roasting it whole with a sticky glaze, this is the joint that fills the kitchen with the kind of smell that brings everyone downstairs.

How to Cook

• Boil then roast (recommended): Place in a large pan, cover with cold water, and bring to a simmer. Cook for 20 minutes per 500g, then transfer to a roasting tin. Score the fat, apply your glaze, and roast at 200°C for 20–25 minutes until caramelised and golden.
• Slow cooker: Place in the slow cooker with enough water to cover. Cook on low for 6–8 hours for incredibly tender, pull-apart gammon.
• Oven roast: Wrap tightly in foil and roast at 180°C for 30 minutes per 500g, then unwrap, glaze, and finish at 200°C for 20 minutes.

Glaze Ideas

• Honey & wholegrain mustard — the classic; sweet, tangy, and deeply caramelised
• Maple syrup & black pepper — rich and warming with a gentle heat
• Marmalade & cloves — a traditional Christmas glaze with citrus depth
• Brown sugar & ginger — sticky, spiced, and beautifully golden

Serving Ideas

• Sunday roast centrepiece — carved at the table alongside roast potatoes, greens, and a good parsley sauce
• Cold cuts & sandwiches — leftover gammon sliced thin on good bread with English mustard
• Gammon & egg supper — thick slices pan-fried and served with a free-range fried egg and chips
• Christmas table — glazed and studded with cloves for a showstopping centrepiece

Why Our Gammon?

• Traditional dry cure — no water added, no shrinkage, just pure flavour
• Locally reared Staffordshire pork — traceable, high welfare, full of flavour
• No artificial additives or preservatives
• Hand-prepared by our butchers

The joint that earns its place at the head of the table. The taste that time forgot.