Unsmoked Boneless Rolled Gammon Joint from The Black Farmer – premium British pork, vacuum-sealed for freshness.

Gammon - Unsmoked, Boneless, Rolled Joint

£21.00
Unsmoked Boneless Rolled Gammon Joint from The Black Farmer – premium British pork, vacuum-sealed for freshness.

Gammon - Unsmoked, Boneless, Rolled Joint

£21.00
Serving size Serves 4-6 people.
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An unsmoked boneless gammon joint made from British pork, rolled for even cooking and clean carving.

This is a classic British gammon joint, sold uncooked and ready for roasting or boiling. Unsmoked gammon has a milder, cleaner flavour than smoked, which makes it a natural choice for honey and mustard glazes and traditional roast dinners.

  • British pork, fully traceable and high welfare
  • Uncooked and cured, ready to roast, boil or glaze at home
  • Boneless and rolled for even cooking and neat, consistent slices
  • Family-size joint, available in 1kg, 1.5kg, 2kg and 2.5kg
  • Serve hot as a roast or cold in sandwiches, salads and ploughman's lunches

How to cook an unsmoked gammon joint

Roast at 180°C (160°C fan, Gas 4) for 30 minutes per 500g plus an extra 30 minutes, covered with foil with a splash of water in the tray. Remove the foil for the final 20 minutes and brush with a honey and mustard glaze for a golden finish. A 2kg joint takes around 2 hours 30 minutes in total. Check the centre is piping hot (at least 70°C) and rest for 10 minutes before carving. You can also simmer the joint gently for 25 minutes per 500g, then finish in a hot oven with a glaze.

Unsmoked or smoked?

Unsmoked gammon is lighter and more delicate, letting the flavour of the pork and your glaze lead. If you prefer a deeper, more savoury character, choose our smoked boneless rolled gammon joint. For a joint that arrives ready cooked, see the honey glazed ham, or browse the full pork range.

salt sugar preservatives Sodium Nitrite antioxidant sodium ascorbate
Allergens are highlighted in bold.

Per 100g
Energy: 163 kCal
Fat: 7.5 g
of which saturates: 3.1 g
Carbohydrate: 0 g
of which sugars: 0 g
Fibre: 0 g
Protein: 23.9 g
Salt: 0 g

Oven roast:
Pre-heat oven to 180 °C / 160 °C fan / Gas 4.
Remove all packaging. Place joint in a roasting tin with a little water, cover loosely with foil.
Cook for 30 minutes per 500 g plus 30 minutes, removing foil for the final 20 minutes for a golden finish.
Rest for 10 minutes before carving.

Boil & roast finish (optional):
Simmer gently for 40 minutes per kg, drain and allow to cool slightly.
Score the fat, glaze with honey & mustard, then roast at 200 °C for 20 minutes until caramelised.

Ensure fully cooked – internal temperature ≥ 75 °C before serving.

Keep refrigerated below 5 °C.
Once opened, consume within 2 days.
Suitable for freezing – freeze on day of purchase for up to 6 months.
Defrost thoroughly in a refrigerator before cooking.
Do not refreeze once defrosted.

Vacuum-packed/pouched for freshness. Recyclable packaging. Please rinse and recycle where possible.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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Frequently Asked Questions

Wilfred Emmanuel-Jones MBE, founder of The Black Farmer

The man behind the meat

Wilfred Emmanuel-Jones MBE, born in Jamaica, raised in Birmingham, farming on the Devon-Cornwall border since 2000. He founded The Black Farmer to bring bold, characterful British food to the nation's tables, with a flavour all of its own.

Read Wilfred's story →