Grasmere Farm’s Hampshire-cross Pigs are at the heart of our business. We breed and raise the Pigs on the farm in south Lincolnshire, using traditional farming methods which creates flavoursome and tender Pork. Our specialist butchers prepare each cut specially on site, selecting only the best for our primes cuts. Our reputation for producing delicious Home-cured Bacon and Gammon is renowned both near and far.
Our Gammon Joints are cured by our expert butchers and matured to allow for the distinctive flavour, our Gammon’s have, to develop. Whether cooking for eating hot or eating cold, perhaps for sandwiches or a salad, our Gammons are perfect for either. Impress your friends with a Grasmere Gammon as a table centre piece!
How to cook Gammon Joints
Cook from room temperature. Best soaked overnight, before cooking, to get rid of any excess salt. Place in a pan and cover in fresh, cold water and bring to the boil. Once the water is boiling, remove from heat and tip the water away. This water will make for excellent boiled potatoes later. Replace the water with more cold water and bring back to the boil, simmering for 20 minutes per 450g, plus an extra 20 minutes. To roast, again soak overnight first. Cook in the centre of a preheated oven at 180°C/Gas Mark 4. Ensure covered in foil. Allow 30 minutes per 450g, plus an extra 30 minutes (removing the foil 30 minutes before the end). If you wish to add a glaze, add this 30 minutes before the end of cooking time.
Allergens. CONTAINS SODIUM NITRATE & SODIUM NIRTRITE.