Gammon Joint

 Gammon. Dorset dry-cured, boneless.

Free-range, Easy carve. Roast or boil. 

Weight:  2.5kg (approx) 
Serves:  6-8

Butcher's Tip

• Simmer in water for 1 hour 30 mins with chopped celery, carrot, onion, bay leaf and a few pepper corns.
• Take out of water and peel skin off, if any.
• Pre prepare in a bowl, some sherry, brown sugar and clear honey.
• Score fat in a diamond pattern and stud with cloves.
• Pour glazing mixture over gammon and cook for 45 mins at 180c.
• Every 15 mins take out and spoon mixture back over gammon.