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Australian Gammon Joint
Australian gammon made from cured pork leg, then boned, rolled and netted for even cooking and easy carving. Choose a 2kg, 2.5kg or 4kg joint.
Serve it hot as a glazed Christmas roast or allow it to cool before slicing for cold cuts, sandwiches and gammon steaks.
Cooking and storage
Keep refrigerated at 5°C or below and use by the date shown on the packaging. To freeze, store the unopened gammon at −18°C or colder before its use-by date. Thaw completely in the refrigerator before cooking.
Gammon can be gently simmered before glazing and baking, or roasted in the oven. Cooking time will vary according to weight and method, so use a meat thermometer to confirm that the centre has reached at least 71°C.
Allow the cooked joint to rest for approximately 15 minutes before removing the netting and carving.
Refrigerate cooked gammon within two hours. Store leftovers in covered containers and consume within three days, or freeze in meal-sized portions.
Lyn –
Lovely sliced and grilled with mint potatoes and green veg, good old English dish. Easy to cook and great flavor.
Ken G. (verified owner) –
Cooking it today, looks great. Short shipped order, but quickly sorted. Thanks
Kerry (verified owner) –
Delicious – look forward to ordering my next joing.
Rennie (verified owner) –
Fantastic, a little more fat on the top would have made it a 5. The actual taste was outstanding Thank you
Kayleigh –
As an English person I was so happy Christmas Day having this, after many years it felt like a proper Christmas Dinner! Great Meat and a hit with everyone who had some, hoping to order throughout the year and not just Christmas ?