Traditional Green Gammon Joint

Rediscover the pure, classic taste of a Traditional Green Gammon Joint. In butchery, "Green" simply means the joint has been expertly dry-cured or brined but has not been smoked. This results in a cleaner, more delicate pork flavor that allows the natural sweetness of our premium British pork to take center stage.

Hand-selected and trimmed by our master butchers, this gammon is a versatile staple for a traditional Sunday roast, a mid-week boiled ham, or a centerpiece for your festive spread. Because it lacks the heavy smoky overtones, it’s the perfect "blanket" for your favorite glazes—from classic honey and mustard to zesty spiced orange.

The Pure Taste of Tradition

Delicate & Sweet: A milder, cleaner flavor profile compared to smoked gammon, making it a hit with the whole family.

Premium British Pork: Sourced from trusted farms, ensuring a succulent texture and minimal shrinkage during cooking.

The Perfect Canvas: Its subtle flavor makes it ideal for home-glazing with cloves, brown sugar, or maple syrup.

Versatile Serving: Enjoy it hot with parsley sauce and mashed potatoes, or slice it cold for the ultimate high-quality sandwich.

Product Info & Storage

At Stack Butcher, we use a time-honored curing process to ensure our gammon remains moist and tender throughout the cooking process.

Ingredients:

British Pork (90%), Water, Salt, Preservatives (E250, E252).

Butcher’s Prep: Available in various weights to suit your gathering. Hand-tied for even cooking and easy carving.

Storage Advice: Keep refrigerated below 5°C. Suitable for home freezing on the day of purchase for up to 6 months.

Allergen Info: Contains Sulphites.

Cooking Inspiration

The Glazed Roast: Gently simmer the joint in water (or apple juice) for half of the cooking time, then score the fat, stud with cloves, apply a thick honey-mustard glaze, and finish in the oven at 190°C for a sticky, golden crust.

Traditional Boiled Ham: Simmer with peppercorns, bay leaves, and a halved onion for a tender, moist ham that falls apart under the knife.

Gammon & Egg: Slice the raw joint into thick steaks and pan-fry for a hearty, traditional breakfast or "brunch" centerpiece.

Butcher’s Top Tip

To ensure your Green Gammon is perfectly seasoned, we recommend soaking the joint in cold water for 12–24 hours before cooking. This removes any excess curing salts, leaving you with a beautifully balanced, sweet flavour.