Smoked Gammon

Description

Good hot smoked Gammon is hard to beat and is surely the best value luxury meal for mass catering. With a little bit of care in the cooking, you can treat large numbers of people to a delicious, spectacular-looking dish.

We get a whole oak-smoked gammon (cured hind leg of pork) and then cut them into individual boneless joints, perfect for cooking.  We recommend soaking the gammon in water for 12 hours, or if you don’t have time, placing in a pan of water, bringing it to the boil, then discarding and starting again, as this reduces the salt and makes for a tastier ham.

There are lots of ways of preparing gammon, you can roast the smaller joints, but I would recommend boiling the larger joints before removing the skin, scoring the fat and roasting with a delicious glaze to finish off.