gammon joint

Jerk Gammon

We’ve partnered with our good friend Jack from Jacks Meat Shack to give you a selection of the tastiest recipes you can recreate at home with the best selection of our meat range. Jack’s latest recipe


Cooking Method

  1. Combine all ingredients into a blender and puree until smooth 
  2. Remove the skin from the gammon with a sharp knife  
  3. Score the fat cap so the marinade has something to stick too  
  4. Set smoker to 135c  
  5. Add gammon and baste with marinade throughout.  
  6. Remove when internal temp reaches 65C  
  7. Slice and enjoy. 

The Ingredients

  • Smoked Gammon Joint 
  • 6 spring onions
  • 1 TBS ginger
  • 1 TSP all spice
  • 1 TPS thyme
  • 1/4 TSP Cinnanom
  • 1/4 TSP nutmeg
  • 60ml Soy Sauce
  • 120ml orange juice
  • 2 TBS olive oil
  • 120g brown sugar

What to serve with Jerk Gammon

Depending on when you’re having your gammon you can serve it up for a Sunday roast with roast potatoes and roasted vegetables or keep it light with rice and coleslaw.  

Frequently Asked Questions

Once cooked, gammon can be frozen. Ensure cooked gammon is completely cooled and is wrapped and sealed in an air tight container and pop it into the freezer. Always make sure gammon is fully defrosted before reheating. 

Yes, gammon can be reheated whether it’s in the microwave or in the pan. If using frozen gammon, ensure it is fully defrosted before reheating. 

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