Gammon (Unsmoked)
Choose an option
Our subscription is for three deliveries only and cannot be cancelled
British Pork
THIS IS AN UNCOOKED PRODUCT. Photograph shows a cooked Gammon for illustration.
Parson's Nose own dry cured gammon prepared in house.
Sourced from a family run farm at the top of the South Downs, near Brighton.
Gammon is the hind leg of the pig. The process of turning it into a gammon is by curing by dry-salting or brining.
The pigs are free range and fully outdoor reared. The breed are Duroc/Hampshire crosses.
Free from hormones or growth promoters.
NOTE. Farming is difficult, we do our best to support all of our farmers and to keep them financially stable. When you order a Ham or Gammon from Parson's Nose, we secure that meat immediately for you. We are then obliged to pay for it. Please note that once ordered, you cannot cancel the order at any time, NO refunds can be given. If you contact us more than 1 month before delivery or collection, we may be able to offer you a store credit or gift card only.
Soak gammon in pan of cold water overnight, discard water next day.
Place gammon in large pan, cover with fresh water and bring to boil. Once boiled, drain liquid and refill with cold water.
Add onions, carrot, celery, garlic, peppercorns and bay leaves. Bring to a low simmer and cook for 2.5 hours.
Probe meat at regular intervals, internal temp must be between 63°C and 68°C.
Place ham in roasting tray and remove skin, keeping a layer of fat.
Score a crisscross pattern into the fat and stud a clove into each cross.
Heat the oven to 180°C.
To prepare the glaze, combine the oil, honey, mustard and vinegar in a bowl.
Glaze the ham and bake in the oven for 30 mins, basting the ham with the glaze and juices every 10 mins.
Frequently bought together
Turkey Breast
From £125.00
Gammon (smoked)
From £62.00
Plain Pork Stuffing (Sausage Meat)
From £14.50
Rolled Pork Shoulder (Boneless)
From £18.50
Dummy content
