Gammon Joint
Mix together 45ml (3tbsp) mango chutney, 30ml (2tbsp) lime marmalade, zest and juice of ½ lime and brush over the joint
OR Maple Syrup and Ginger
Mix 30ml (2tbsp) maple syrup with15ml (1tbsp) ginger syrup from jar plus 2 pieces stem ginger, thinly sliced.
OR Winter Fruit
Mix together 45ml (3tbsp) plum or dark berry jam and a pinch of allspice, and heat until melted then glaze as above.
OR Orange and Apricot
Heat 90ml (6tbsp) fresh orange juice, 60ml (4tbsp) apricot jam, pinch ground ginger and 3 dried apricots, roughly chopped, in a pan for 5 minutes.

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How to Roast / Boil Gammon: Roasting Method: Allow 20 minutes per 450g/½kg (lb) plus 20 minutes Gas Mark 4-5, 180oC, 350oF Place joint in a roasting tin, cover with foil and roast for the calculated cooking time. (You can add some liquid to the tin eg water, fruit juice etc - enough to cover the base of the tin) Remove foil 20-30 minutes before the end of the cooking time. Carefully remove the rind and score the fat. Brush or spoon over the joint your favourite glaze 20 minutes before the end of the cooking time. Boil Method: Allow 20 minutes per 450g/½kg (lb) plus 20 minutes Place the joint in a large pan and cover with cold water. Bring to the boil and simmer for the calculated cooking time. Keep the pan topped up with water during cooking. Cloves, black peppercorns and bay leaves can be added to the water to enhance the flavours or Boil for half the cooking time and roast for the remainder.

Serving Suggestion

How much do I need? As an approximate guide allow 100g (4oz) per person of raw meat when buying boneless joints and 170-225g (6-8oz) person for bone-in joints

Additional Info

Joints can be enjoyed eaten either hot or cold. They can be cooked in one of two ways either roasted or boiled.

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