24 Sep
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 (2)
Hello
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.
Thanks
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