The Black Farmer — Where Tradition Meets Bold Flavour
Gammon - Smoked, Boneless, Rolled
£21.50
Gammon - Smoked, Boneless, Rolled
£21.50
Serves 4-5 people.
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naturally oak smoked salt sugar preservatives Sodium Nitrite antioxidant sodium ascorbate
Allergens are highlighted in bold.
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
Frequently Asked Questions
A boneless rolled gammon joint is the hind leg of British pork that has been cured, the bone removed and the meat rolled for easy carving. Unlike standard gammon joints (which may still contain the bone), the boneless rolled format offers convenience, uniform slicing and more consistent cooking — while retaining the rich, traditional flavour of oak-smoked British gammon.
Roast at 180°C (160°C fan, Gas 4) for 30 minutes per 500g plus an extra 30 minutes, covered with foil. Remove the foil for the final 20 minutes and add a honey and mustard glaze if you like. Check the joint is piping hot in the centre (at least 70°C) and rest for 10 minutes before carving. Alternatively, simmer gently for 25 minutes per 500g, then finish in a hot oven with a glaze.
Yes. Gammon is pork that has been cured, which classifies it as a processed meat. Like all cured meats, it is best enjoyed as part of a varied, balanced diet. Unlike ham, gammon is sold raw and must be cooked before eating.
Yes, once it has been cooked. Gammon is sold raw and must be fully cooked first. After cooking, it slices beautifully cold for sandwiches, salads and ploughman's lunches, and will keep covered in the fridge for up to three days.