FAQs Page

The joints can be cooked in two ways, either boiling or roasting.

Boiling

• Place the joint in a large pan and cover with cold water. Bring to the boil and simmer for calculated cooking time. Keep the pan topped up with liquid during cooking.
• Cloves, black peppercorns and bay leaves can be added to the water to enhance the flavour of the joint.

Roasting

• Place the joint in a roasting tin, cover with foil and roast for calculated cooking time. Remove the foil 20-30 minutes from the end of the cooking time.
• Glazes can be added 10-15 mins before the end of cooking, or the joint can be studded with cloves or covered in breadcrumbs.

Weigh the raw joint and calculate the cooking time

Roast at Oven temp Gas mark 4, 180°C or 350°F for 30 mins per 450g (1lb) plus 30 minutues

Boil for 20 mins per 450g (1lb) then add 20 minutes

Yes.  For example, fruit juice, cider, stock, coke, wine etc.

Yes, once cooked cold gammon slices are great for supper snacks and sandwiches

Ensure the skin has been removed so only a thin layer of fat is left, then score the joint and smear your chosen glaze over the top of the joint.

Products such as marmalade, honey, treacle, maple syrup, or any of your favourite flavours (just be careful not to burn the top, so only put this on 20 minutes or so before the end of the joints cooking time)

Yes, but ensure it is thoroughly defrosted before use, and as it can retain some water pat it dry before consuming.

As a tip, place some greaseproof paper between the slices when placing in the freezer so that then you only need take what you need, rather than defrosting the whole amount.

Yes, it’s a great ingredient for pies, tarts, warm salads and soups, as it not only tastes good but as it doesn’t need any cooking it makes the dish very quick to cook.