Gammon is cut from the hind legs of a pig, and then brined to retain the meat's moisture and smoked to add flavor - techniques and recipes by a German master butcher. A leg of gammon ham left on the bone for a fuller flavor, makes an impressive centrepiece to a meal. The added flavor of the bone gives a real depth to the meat.

Gammon is an absolutely delicious succulent cut of pork, which is incredibly versatile and traditionally enjoyed during Christmas. The tradition of serving a festive gammon joint dates back hundreds of years.

This item is chilled where reheating is necessary. Glaze it with honey while heating up in the oven will enhance the taste.

Serves 8 to 10.