How To Cook Gammon Hock

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gammon hock joint

How To Cook Gammon Hock

Cooked ham hock is a really versatile ingredient for all sorts of dishes. Follow this recipe to prepare our gammon hock, then use it in one of our other recipes – perhaps this delicious Ham & Leek Pie, or this Rustic Pork Terrine.
Note – the quantities here were used to cook a roughly 1.2kg gammon hock, but you could multiply up to cook any of our gammon hock joints.


1.2kg Wiltshire Cure Gammon Hock
1litre cider
1 large onion
1 tbsp whole cloves
1 tbsp dried tarragon
2 bay leaves
A small bunch of fresh thyme
1 tbsp whole peppercorns

Step 1
Place the gammon hock into a large deep saucepan and fill with enough water to cover. Bring to the boil on the hob, and then discard the water and rinse both the pan and the gammon hock.

Step 2
Return the gammon hock to the pan, pour in the cider and then top up with more water until the joint is covered again. Peel the onion, cut into quarters and add to the pan along with all the other ingredients.

Step 3
Bring to the boil, and then put the lid on, turn right down and leave to simmer for about two hours. When the time’s up, remove the pan from the heat and leave the joint to cool in the liquid for a further half an hour.

Step 4
Drain the cooking liquid (tip – if you’re going to make the Rustic Terrine, save 250ml of the cooking liquid to use). Remove as much of the meat from the bone as possible, discarding any fatty or gristly bits, and then use two forks to pull it apart into small bite-sized pieces. Allow to cool completely, then store in the fridge and use within a couple of days.

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Comments (6)

  • paul schofield Reply

    any chance you might tell us what oven temperature is best?

    May 3, 2019 at 5:51 pm
    • Chris Reply

      Good afternoon,

      If the gammon hock is to be cooked in the oven it needs to be 150°c maximum and cook over 2.5-3 hours to ensure a tender joint.

      many thanks

      May 9, 2019 at 2:42 pm
  • iain Reply

    hi there, can the liquid be used as a soup afterwards?

    December 22, 2020 at 3:20 pm
    • Wiltshire Bacon Co Reply

      Of course you can use the liquid left over for soup, We do advise that the liquid is tasted prior to seasoning.

      December 22, 2020 at 3:42 pm
      • Richard Reply

        Hi, for this recipe, do you leave the rind on or take it off prior to booking? Thanks

        February 7, 2021 at 2:05 pm
        • Wiltshire Bacon Co Reply

          Always leave the the rind on-it adds to the flavour

          February 7, 2021 at 7:46 pm

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