Mini Yorkshire Dry Cured Gammon Joint

Description

Small but mighty, these little Gammon joints pack a serious flavour punch and are super easy to cook.

While glazed gammon or ham (as it becomes after cooking) is a Christmas favourite, it’s equally delicious and so versatile to enjoy at any time.

No need to pre-soak or simmer to remove excess saltiness. The skin is already removed, leaving a beautiful layer of fat, ready for glazing. Super easy to carve. Perfect size for a mid-week supper for four, or two with plenty of leftovers. Enjoy hot or cold on any occasion, and at any time of the year!

All of our Gammon comes from locally-raised, slow grown, native breed pigs.

Our Recommended Cooking Instructions

• To cook these beautiful small joints, simply place in a large saucepan, with enough water to cover the joint and pop in an onion, roughly chopped celery sticks, carrot and a few peppercorns. Simmer gently for 27 minutes or thereabouts (allow 4 minutes per 100g).
• Once cooked, allow to cool slightly before scoring the fat in a criss-cross pattern. Stud with cloves to add a festive flavour. Brush your preferred glaze liberally over the fat. We love a combination of dark brown sugar, wholegrain mustard and honey.
• Pop in a baking tray and pour some of the reserved cooking liquid into the bottom. Bake in the oven at 200 degrees (180 fan) for 30 minutes or so until you get a lovely sticky, caramelised glaze.

Weight ranges between 740-840g

Try next… Feeding more mouths why not try our Half Horse Gammon Joint

Join our community on Instagram! Give us a follow @randjyorkshiresfinest