Wholesale Pork: What Is A Gammon Joint?

We have recently touched on how to cook a gammon steak; in that blog we briefly touched on the complexities of all of the different types of gammon and subsequently; the different cuts of wholesale pork. One of the most unique cuts of gammon is of course; the gammon joint. This is why we decided to look at what a gammon joint is and the detailed ways in which to cook it. 

What Is A Gammon Joint? 

To put it simply, a gammon joint is a large, potentially bulky form of gammon. Where the gammon joint does differ however from other cuts of wholesale meat is the fact that when it’s cooked, it is often referred to by a different name. Gammon joints are sold raw. The meat is usually cured in the same way as bacon. Once the gammon joint is finished cooking and is subsequently calved; it is then often known as simply ham. 

Cooking A Gammon Joint 

A gammon joint is one of the most popular types of meat wholesale, and even wholesale pork for that matter. It is not hard to see why, the meat is usually of great quality and it can be bought from most wholesale meat suppliers. It must be said however, cooking a gammon joint is potentially more problematic than a gammon steak. The topic of much discussion is how to successfully cook your gammon joint. While some gammon lovers preach the advantages of roasting the joint; many agree that boiling, at least to begin with, is the preferred method. 

Preparation 

For preparation for cooking a gammon joint is rather simple. You should cover the joint in a chosen liquid and put it in a pan; fat side up. Then fill the pan up with enough water to cover the entirety of the joint. 

The Slow Cook

Once you have dealt with the necessary preparations, you can then add leaves if you wish. After this, you can then start the boiling process. Firstly, bring the water to boil before turning down the heat and allowing the cut of wholesale pork to simmer. Actually how long to cook for will largely depend on the size and weight of the gammon. A general rule of thumb is that you should boil 20 minutes for every 450 grams of meat and add an additional 20 minutes for good measure. 

For hypothetical  purposes; we will say we have a 2 Kg joint. In this case, you should let the joint simmer for roughly 1 and half hours. Be sure to top the pan up with water if the joint becomes too sticky. 

Finishing Off The Gammon

Once the joint has finished boiling, you will want to cook the joint in the oven to finish by roasting it off. The optimal time for roasting a boiled gammon joint is recommended at 30 minutes. Once this process has finished, you can begin calving and enjoying your roasted gammon joint. 

For All Of Your Whole Pork Needs

If you require top quality meat produce, be sure to contact us. We are a highly recommended wholesale butchers from Staffordshire and Cheshire. We are sure we can fulfil your meat needs.