The etymology of gammon stems from the old Northern French word 'Jambe', which refers to the hind-leg of the pig from where gammon is cut.
Unlike ham, gammon is cured before being cut which means the flavour is a bit mellower and usually less salty than with a ham. Gammon also needs a bit of heat before you eat it. For a joint, boiling or soaking, then finishing with a quick roast in the oven. Pair with earthy spice - cinnamon, cloves, mace or star anise and finish with a sweet glaze of honey or brown sugar.
This gammon joint comes vac-packed, which keeps the meat fresher for longer and it keeps the packaging to a minimum. It also saves a bit of space, which is vital for those of us with small fridges and freezers!
Allowing 200g per person, this joint serves 6 people.
This pork comes from Newington Farm in Gloucestershire, which is run by Richard Hazell, who farms specifically to offer people the next best thing to organic.
Richard says, “I acquired Newington Farm in response to recent economic pressure on the organic industry and the recession affecting consumer's food budgets.” Newington Farm is a traditional free range farm where he raises pigs to the highest animal health and welfare standards. Newington Farm is not certified as organic but instead provides you with the opportunity to buy truly superior free range pork at an affordable price.
Pork (96%), Sea Salt, Sugar, Preservatives (E252, E250)
Nutritional Information per 100g/ml
Energy (kJ): 575.0
Energy (kcal): 138.0
Protein (g): 17.50
Carbohydrate (g): n/a
Fat (g): 7.50
Salt (g): 3.0
(of which sodium: 1.50)
A lovely way to add a sweet richness to your gammon joint is to poach it in enough apple juice and cider to cover; add some cloves, garlic, bay leaves and peppercorns and cook for an hour. Drain liquid, trim excess fat and score a crisscross pattern along the outside. Drizzle honey over the top and roast in an 180°C oven for 20-25 minutes, to crisp and caramelise the outside.
Pork should be kept at a very cool temperature, wrapped and kept away from other foods. Pork can be frozen, but should be thoroughly defrosted before cooking.
Upon opening, vac-packed pork can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!