Slipper Gammon Joint

Description

This is a slipper Gammon they are approximately 1.8kg to 2.2kg plus joints cut off the leg of pork and then it is cured to make it into gammon. 

These a perfect whole muscle joint which are perfect to roast or boil to make gammon.  

There are two main ways to cook a gammon, boiling or roasting.
First soak the gammon to remove the excess salt. Some cures are stronger than others, but most will need around 12-24 hours soaking. Cover the gammon in fresh water, changing it every 12 hours.
You can also roast your gammon joint in the oven. To work out your cooking time, allow 20 minutes per lb (1lb is 454g). For example for a 1kg gammon it's going to be 40-50 minutes.