Whole Dry Sweetcure Gammon Joint

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Whole Dry Sweetcure Gammon Joint


Our gammon joints are extremely popular at Christmas. The smoked joint is smoked with oak and cedar in our smoke house.

Joint size: 5.5kg – 6kg

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We recommend cooking for 20 minutes per lb at first in simmering water (about 80 degrees C) and for the last 30 minutes in the oven at a high temperature. For a delicious finish, coat the outer of the gammon in honey or maple syrup before placing in the oven.

Additional information


Smoked, Unsmoked