We recommend simmering our gammons before cooking as they are dry cured, so it helps return moisture to the joint.

Put the gammon in a large pan, cover with water, bring to the boil and then simmer for approximately 1 hour per kg. I.e. a 1kg gammon = 1 hour, 2kg = 2 hours etc.

Once you have finished simmering the gammon, drain the water (you can save it for stock making), and remove from the pan.

You are now ready to roast or slow cook your gammon to perfection using the recipe of your choice.