Waitrose Gammon

Boneless gammon joint

Gammon comes from the hind leg of a pig after it has been cured in a dry-rub or brined.

Choose from our selection of unsmoked and smoked gammon joints including free range gammon at Waitrose & Partners. When buying a gammon joint allow 150-170g per person.

Serving suggestions:

A gammon joint can be cooked by boiling or a combination of boiling and baking. Cooked gammon can be served hot, traditionally with parsley sauce or a sweet cranberry and port relish. It’s also equally as delicious cold as part of a buffet with a selection of meats and chutneys or satisfyingly sandwiched between rounds of bloomer bread.

To store:


How to cook gammon joints:

-- To boil a gammon joint: place it in a pan and cover with cold water, add cloves, black peppercorns or bay leaves to flavour if required. 

- Bring the water to the boil, when the water boils, reduce the heat, cover and simmer for 20 minutes per 450g plus 20 minutes or until thoroughly cooked.

- To boil and bake a joint (this gives an attractive glazed finish to the fat): boil as above for half the cooking time, drain the joint and wrap well in foil and place in a roasting tin. 

- Bake for the remainder of the cooking time in a preheated oven at 180°C, gas mark 4 until thoroughly cooked.

- If a glazed finish is required: increase the oven temperature to 220°C, gas mark 7. Thirty minutes before the end of the cooking time, remove the joint from the oven and open the foil, remove the rind and score the fat into a diamond pattern. Stud the fat with cloves and sprinkle with brown sugar or brush with a mixture of 4 tbsp marmalade and 5 tbsp clear hone. Return the joint to the oven and cook for the remaining cooking time, until the fat is a golden brown colour.

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