Unsmoked Gammon Joint

Made using pork from pigs reared here on our family farm, our Gammon is cured by our team at Boghead Farm using our own house recipe. It's left unsmoked to let the flavour of the pork shine through and is boneless, making it straightforward to cook and easy to carve.

Each joint will have a layer of fat, although the amount will naturally vary from joint to joint. Keep it on while cooking to help baste the gammon and add flavour, then score and glaze it towards the end for that lovely sticky, caramelised finish.

And this is where you can make it your own. Honey & mustard, maple, marmalade or brown sugar all work brilliantly, and a few cloves pressed into the fat will give you that unmistakable Christmas ham aroma while it cooks.

Serve it warm with buttery mash, Honey Roasting Parsnips and seasonal greens, or cook it ahead and bring it out cold as part of a festive spread.

This is another joint that keeps on giving. Thick slices for dinner, thinner slices for Boxing Day, sandwiches, picky plates, cheese and chutney. If there's a good-sized piece left by the end of Twixmas, you've done well.

At a glance

• Pork from pigs reared on our family farm
• House-cured at Boghead Farm
• Marshall’s own recipe
• Unsmoked
• Boneless and easy to carve
• Supplied raw, ready to cook at home
• Ready to glaze your way
• Delicious served warm or cold
• Five Christmas sizes available