Description
Old Fashioned Yorkshire Gammon Joint.
Our gammon joints are from, Yorkshire reared pork legs. The pigs are grown slowly on a North Yorkshire farm putting on weight and fat naturally.
The pork legs are cured, on the bone using a traditional method of pumping the cure through the artery on the pork leg. Once the leg is cured, the bone is removed and the joint tied to make a whole gammon joint. We then air dry the gammon joints along with our Old Fashioned Bacon until ready to cut.
The gammon joint is cut from the leg and benefits from long, slow cooking. It can be roasted or slowly braised where the liquid can be used to flavour the joint and will stop it from drying out.
Roast gammon was traditionally eaten at a Boxing Day dinner but we prefer to enjoy it any time. A gammon joint is perfect for a Sunday roast any time of year and can then be enjoyed through the week as cold cuts or for sandwiches.
Scoring the skin before roasting will help to render the fat and crisp the skin.

Shirley Woodcock (verified owner) –
Really good and appreciated by all over Christmas
BESS THOMAS (verified owner) –
First time I’ve ordered my Christmas gammon joint from Grid Iron. It was absolutely perfect in every way. I only ever buy high welfare, slow grown, ethically raised meat so it had a lot to live up to. Honestly – the best we’ve ever had. The cut was ideal. Beautiful marbling throughout the meat. It was so tender and really delicious. Highly recommended!
Toby Rogers (verified owner) –
Martin Temlett (verified owner) –
Fantastic flavour
Rodney Brock (verified owner) –
As above , excellent quality, thanks , spreading your name to family and friends!