Cornish Outdoor-Reared Boneless and Rolled Smoked Gammon Joint | 1-5kg

Cornish Herd Outdoor-Reared  Boneless and Rolled Smoked Gammon Joint 

A traditionally cured gammon with the bone removed for easy carving. The process is completed by smoking over beech dust for a wonderful flavour. Rich, robust, and savoury with a distinct smoky, oaky aroma. The smoke cuts through the richness of the fat, giving it a deeper pub-roast depth of flavour. Just perfect for home cooked hams these can be boiled or roasted.

Available in weights 1 – 6 kg

Why Choose Primrose Herd Pork?

• Award Winning Pork
• Traditional Cornish Butchery: Expertly prepared by hand to order.
• Outdoor Reared: High welfare standards for superior meat texture.
• Rich Natural Flavour: Perfect for roasting, searing, or slow cooking.
• Chilled Delivery: Eco-friendly vacuum packaging delivered directly to your door.

Weight: 1-6kg

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C.

Delivery: Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.

👨🍳 Chef’s Tip: Master the Perfect Smoked Gammon Joint

Smoked gammon brings a deep, oaky richness to the table, but because the smoking process can concentrate the salt, extra care is needed. The secrets to a perfect roast smoked gammon are a cold-water soak to tame the salt, gently poaching in sweet apple cider to balance the smoke, and roasting under a sticky, caramelised glaze.

1. Soak Overnight to Tame the Salt & Smoke

Smoked gammon joints carry a stronger salt profile than unsmoked ones. Submerge the raw joint in a deep bowl of cold water in the fridge for at least 8 to 12 hours (changing the water once or twice). This tempers the harshness of the salt while leaving all the wonderful wood-smoke depth intact.

2. Poach Low-and-Slow in Sweet Cider

Because smoke pairs naturally with sweet fruits, simmer your gammon in apple cider rather than plain water.

• Place the soaked joint in a large pot and cover with 1 litre of dry apple cider topped up with water.

• Add an orange cut in half, 2 star anise, a cinnamon stick, and a bay leaf.

• Cover and simmer gently (never boil vigorously, which toughens cured muscle) for 20 minutes per 500g.

3. Strip the Rind & Score the Fat

Lift the joint out of the liquid and cool for 10 minutes. Use a sharp paring knife to peel away the tough outer skin (rind), leaving a neat 5mm layer of fat over the meat. Score the fat layer diagonally in a diamond pattern, taking care not to cut into the meat.

4. Apply a Sweet & Punchy Glaze

Smoke needs a strong, sweet counterpart. Mix together 3 tbsp dark brown sugar, 2 tbsp honey, 1 tbsp whole-grain mustard, and a splash of orange juice.

• Preheat your oven to 200°C (Fan 180°C / Gas Mark 6).

• Brush half the glaze over the scored fat and place the joint in a roasting tin lined with baking parchment (to prevent burnt sugar sticking to the tin).

5. Roast & Caramelise (20–25 Minutes)

Roast for 20 to 25 minutes, brushing with the remaining glaze halfway through. The sugar will bubble and fuse with the rendered smoked fat, creating a glossy, dark mahogany crust.

6. Rest Before Carving

Let the joint rest for 15 to 20 minutes on a warm carving board before slicing. This allows the hot juices to settle so each slice stays exceptionally moist and holds its glazed edge.