Pork/Gammon

Pork

Our whole pigs come from a single farmer, Mr Dymond's Farm at St Erne and are outdoor reared. This produces really succulent Pork with just the right amount of fat coverage which, when properly prepared, produces carackling to die for!

Gammon

Gammon works well with fruity flavours, and we don’t just mean pineapple! Try serving a sliced gammon with mango salsa (made with chopped mango and red chilli, coriander leaves and a squeeze of lime juice), or with homemade apple juice spiked with cloves. Gammon also tastes great served with roasted pears and shallots.

Mashed potatoes, candied sweet potatoes, roasted root vegetables, red cabbage, steamed Savoy cabbage and buttered spinach all taste fantastic with gammon. For an attractive finish, remove the skin once the gammon is boiled, leaving the fat intact. Then, with a sharp knife, score the fat in a diamond pattern, taking care not to cut the meat (this will make it tougher).

Cold gammon is ideal for a buffet party. Just make sure there are plenty of chutneys and salads and crusty breads and mustards to hand – after all, sometimes nothing beats the simple things in life, like a ham and mustard sandwich.

To calculate the cooking time, allow 20 minutes per 450g, plus 20 minutes extra.