Gammon Joint

£7.99£30.99

Tasty dry cured gammon joint, choose your size! Cured using Chestnut Meats’ secret recipe!

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Description

Choose your size of Gammon joint cured using our own home recipe, Perfect for roasting and a great addition for the festive table.

Bacon & Gammon Ingredients

Full ingredients details for all cured pork products
Sausage FlavourQuick IngredientsFlavouring Ingredients
Dry Cured Back Bacon96% Pork, 4% CureSalt, Sugar, Preservatives (E250, E251), Yeast Extract, Antioxidant (E301).
Treacle Cured Back Bacon96% Pork, 4% CureSalt, Sugar, Black Treacle, Molasses, Preservatives (E250, E251), Yeast Extract, Antioxidant (E301).
Dry Cured Gammon (Joint & Steaks)96% Pork, 4% CureSalt, Sugar, Preservatives (E250, E251), Yeast Extract, Antioxidant (E301).
Treacle Cured Gammon Joint96% Pork, 4% CureSalt, Sugar, Black Treacle, Molasses, Preservatives (E250, E251), Yeast Extract, Antioxidant (E301).

Jamie strikes gold again…

ROASTED MARMALADE HAM

This sticky, sweet and salty ham is an absolute winner. Give it a whirl this Christmas, or at any other time of the year!

You will need:

2 kg Cheshire Home-Cured Gammon
2 carrots
2 sticks of celery
2 fresh bay leaves
16 black peppercorns
1 bouquet garni (1 piece of leek, 1 stick of celery, 1 fresh bay leaf, 1 sprig of fresh thyme)
2 lemons or oranges
1 jar of quality thin-rind marmalade
½ a bunch of fresh rosemary

  1. Place the ham in a large, snug-fitting, pot.
  2. Roughly chop and throw in the carrots and celery, with the bay leaves, peppercorns and bouquet garni.
  3. Peel the zest from the lemons, then squeeze the juice.
  4. Cover with water. Place the pot over a high heat, bring to the boil, then turn the heat down and simmer for 1 hour 15 minutes with a lid on, skimming away any scum that rises to the surface, as and when needed.
  5. When the time’s up, remove from the heat and allow to cool for half an hour in the broth – this will allow the flavours to really penetrate the meat. Remove the veg and put the broth in a container for freezing.
  6. Preheat the oven to 170°C/325°F/gas 3. Carefully remove the meat to a board and, using a knife, take off the skin.
  7. Score the fat left on the meat in a criss-cross fashion, and while it’s moist, season it generously with 3 tablespoons of black pepper.
  8. Place the ham in a roasting tray and roast for 20 minutes, or until the fat renders and becomes slightly crispy.
  9. Remove from the oven, stir the marmalade to loosen, then rub it all over the meat, and strip over the rosemary.
  10. Return to the oven for about 1 hour and baste frequently until beautifully golden and crisp.

Serve as you would a roast dinner or as part of a picnic.

Additional information

Weight2 kg