Organic Nitrate-Free Unsmoked Cured Gammon

Our Organic Nitrate-Free Gammon offers all the rich, savoury flavour of a traditional gammon joint – without any artificial curing agents. Carefully prepared using only organic British pork, sea salt, sugar and time, this joint is naturally cured for a cleaner, more wholesome taste.

Sourced from outdoor-reared, high-welfare organic pigs, our nitrate-free gammon is ideal for slow cooking, roasting or simmering, with a tender texture and deep, honest flavour. Whether served hot with seasonal sides or cold in hearty slices, it's a versatile family favourite made with nothing but the good stuff.

Good To Know

Ingredients & Nutritional's

Organic Pork (90.9%), Organic Demerara Sugar, *kosher salt *Denotes Non-Organic produced to organic standards,
For allergens, including cereals containing Gluten, please see ingredients in bold
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 313Kcal/1301kJ | Fat 24g of which saturates 7.9g | Carbohydrate 9.9g of which sugars 0g | Fibre 1.3g | Protein 14g | Salt 1.1g

Serving Suggestions

• 1.2kg Gammon: Serves 4-6 people.
• 2kg Gammon: Serves 6-8 people.
• 4kg Gammon: Serves 12-16 people.

How To Store

Our Gammon is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 14+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoors bred and reared, and they spend their whole lives outside the way they should. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints so that, we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished,, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.

How To Cook

We Recommend:  

Honey-Mustard Glazed Whole Gammon

Ingredients (per size):

• 1.2kg gammon (serves 4-6)

  • 2 tbsp honey
  • 2 tbsp Dijon mustard (or wholegrain mustard)
  • 1 tbsp apple cider vinegar (or lemon juice)
  • 2 cloves garlic (minced)
  • 1 tsp black pepper
  • 1 bay leaf
  • Water (enough to cover the gammon in the pot)
  • Fresh parsley for garnish

• 2kg gammon (serves 8-10)

  • 3 tbsp honey
  • 3 tbsp Dijon mustard (or wholegrain mustard)
  • 2 tbsp apple cider vinegar (or lemon juice)
  • 3 cloves garlic (minced)
  • 1.5 tsp black pepper
  • 2 bay leaves
  • Water (enough to cover the gammon in the pot)
  • Fresh parsley for garnish

• 4kg gammon (serves 15+)

  • 5 tbsp honey
  • 5 tbsp Dijon mustard (or wholegrain mustard)
  • 3 tbsp apple cider vinegar (or lemon juice)
  • 4 cloves garlic (minced)
  • 2 tsp black pepper
  • 3 bay leaves
  • Water (enough to cover the gammon in the pot)
  • Fresh parsley for garnish

Instructions:

1. Prepare the Gammon:

• Rinse the gammon: If the gammon has been cured, give it a rinse under cold water to remove excess salt. Pat it dry with paper towels.
• Score the skin: Use a sharp knife to score the fat and skin in a crisscross pattern. This helps the glaze penetrate the meat and creates a beautiful finish.

2. Boil the Gammon:

• Place in a large pot: Add the gammon to a large stockpot and cover with water. Add the bay leaves and bring to a boil.
• Simmer: Once boiling, reduce the heat and simmer. For timing:
  • 1.2kg gammon: Simmer for 45 minutes to 1 hour.
  • 2kg gammon: Simmer for 1.5 to 2 hours.
  • 4kg gammon: Simmer for 3 to 4 hours.

Tip: You can also add aromatics like onions, celery, or carrots to the water for extra flavor. Once cooked, remove the gammon from the water and let it cool slightly.

3. Make the Honey-Mustard Glaze:

• Mix the glaze ingredients: In a bowl, whisk together honey, Dijon mustard, apple cider vinegar, minced garlic, and black pepper until smooth.

4. Roast the Gammon:

• Preheat oven: While the gammon is cooling, preheat your oven to 180°C (350°F).
• Glaze and roast: Place the gammon in a roasting tray. Brush generously with the honey-mustard glaze, making sure it gets into the scored fat. Roast uncovered for:
  • 1.2kg gammon: Roast for 25-30 minutes, basting with extra glaze halfway through.
  • 2kg gammon: Roast for 40-45 minutes, basting halfway through.
  • 4kg gammon: Roast for 1 to 1.5 hours, basting every 20-30 minutes.

Tip: Roast until the glaze is caramelized and sticky, with the gammon developing a golden-brown crust.

5. Rest and Serve:

• Rest: Remove the gammon from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute through the meat.
• Garnish: Before serving, sprinkle with fresh parsley and serve with lemon wedges if desired.

Serving Suggestions:

• Side dishes: Serve with roasted potatoes, steamed vegetables, or a fresh green salad. It also pairs wonderfully with mashed potatoes or a light mustard sauce.
• Leftovers: Cold gammon slices make excellent sandwiches, or serve with a fried egg for a classic British breakfast.

6. Enjoy: This honey-mustard glazed whole gammon recipe is perfect for any occasion, from Sunday roasts to festive dinners. The sweet and tangy glaze complements the savory, tender gammon beautifully.