How Do You Cook a Horseshoe Gammon Joint

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How Do You Cook a Horseshoe Gammon Joint

To Cook a Horseshoe Gammon Joint follow these simple recipe steps:

Place joint in a roasting tin, cover with foil and roast for the calculated cooking time
Remove foil 20-30 minutes before the end of the cooking time
Add your favourite glaze 20 minutes before the end of the cooking time

Wiltshire Bacons succulent horseshoe gammon joints are perfect for a celebratory event or Boxing Day feast as they have no bone. Remember, it’s gammon when it’s raw and ham when cooked.

Comments (4)

  • Roberta Walker Reply

    I am looking for a whole traditionally smoked/cured gammon on the bone.
    I have baked and glazed one every year for over 30 years but my butcher has ceased trading and I don’t know where he got them from!
    Do you supply them this way and if so how much are they for a medium size.

    November 15, 2019 at 7:08 pm
    • Wiltshire Bacon Co Reply

      Good Afternoon, thank you for your email.
      All of our pork is traditionally cured/smoked. We do not use any colourings, chemicals or water in any of our processes. However, the only demand we have is for boneless gammon joints. In order for us to supply a joint with a bone in, as the whole leg would need to be cured, we would have to charge and supply accordingly as we have no requirements for the rest of the cut.
      This means we would be supplying a gammon joint that would have all elements of the joint including the hock and oyster in tact. The average leg could be up to about 12 kilos in weight. At the moment our pork prices dictate a charge of around £7.50 per kilo. Kind Regards, Wiltshire Bacon

      November 18, 2019 at 1:41 pm
  • Lyn Boniface Reply

    Hi never ordered here before but looking for a nice gammon joint to be cooked and served cold for 4 maybe more as my son loves it

    November 11, 2020 at 10:51 am
    • Wiltshire Bacon Co Reply

      Hi,you could try the horseshoe gammon joints or slipper gammon joints-slightly smaller but just as tasty

      November 11, 2020 at 8:50 pm

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