Cornish Outdoor-Reared Deboned and Rolled Pork Gammon Joint | 1-6kg

Cornish Outdoor-Reared Deboned and Rolled Pork Gammon Joint | 1-6kg

The Primrose Herd Gammon Joint is a traditional wet cured gammon with the bone removed for easy carving. These are just perfect for home cooked hams and can be boiled or roasted.

A gammon joint is a raw, cured hind leg of pork that is sold as a whole or half roasting joint.Cooking a gammon joint typically involves simmering it in liquid to gently cook the meat and leach out excess salt, followed by stripping the skin, scoring the fat layer, and roasting it with a sticky glaze like honey and mustard.

Why Choose Primrose Herd Pork?

• Award Winning Pork
• Traditional Cornish Butchery: Expertly prepared by hand to order.
• Outdoor Reared: High welfare standards for superior meat texture.
• Rich Natural Flavour: Perfect for roasting, searing, or slow cooking.
• Chilled Delivery: Eco-friendly vacuum packaging delivered directly to your door.

Available sizes 1-6kg

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C.

Delivery: Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.

👨🍳 Chef’s Tip: Master the Perfect Glazed Gammon Joint

"A roast gammon joint is a showstopping centrepiece, but because it is cured, it requires a gentle two-stage method. The secret to succulent meat with a sticky, caramelised crust is poaching low-and-slow first in an aromatic liquid, stripping the thick skin, and finishing with a hot oven roast under a honey and mustard glaze."

1. Soak or Poach to Control the Salt

Check your butcher's advice—modern gammon cures are milder, but if in doubt, soak the raw joint in cold water for 2 to 4 hours to leach out excess brine.

• Place the joint in a large stockpot and cover completely with cold liquid (apple juice, cider, or ginger ale blended with water works brilliantly).

• Add a halved onion, a cinnamon stick, 2 star anise, and a handful of peppercorns.

• Bring to a gentle simmer (do not boil hard) and cook for 20 minutes per 500g.

2. Peel the Skin While Warm

Carefully lift the gammon out of the poaching liquid and let it cool slightly on a tray for 10 minutes. Use a small sharp knife to lift and peel off the tough outer layer of skin (rind), being careful to leave a thick, smooth layer of white fat underneath.

3. Diamond-Score & Clove the Fat

Preheat your oven to 200°C (Fan 180°C / Gas Mark 6). Use a sharp knife to score the fat layer in a diamond cross-hatch pattern (making cuts about 2cm apart), making sure not to slice down into the meat. Push a whole clove into the centre of each diamond intersection for classic aromatic depth and presentation.

4. Apply a Sticky Honey & Mustard Glaze

Mix together 3 tbsp honey (or maple syrup), 2 tbsp whole-grain or Dijon mustard, and 1 tbsp dark brown sugar. Brush half of the glaze all over the diamond-scored fat layer. Place the joint in a foil-lined roasting tin (to catch burnt drips and make cleanup easier).

5. High-Heat Roast & Baste (20–25 Minutes)

Roast in the oven for 20 to 25 minutes, brushing with the remaining glaze halfway through. Watch it closely during the final 5 minutes—the high sugar content causes the glaze to bubble, darken, and lacquer into a sticky mahogany crust quickly.

6. Rest Before Carving

Transfer the glazed gammon to a carving board and let it rest for 15 to 20 minutes before slicing. Carving warm or cold yields clean, thick, juicy slices without tearing the sweet glaze crust.