Smoked cured gammon hock from The Black Farmer — traditional British pork, cured and smoked for rich flavour, perfect for stews or roasting.

Gammon, Smoked, Cured Hock - 1kg

£10.40
Smoked cured gammon hock from The Black Farmer — traditional British pork, cured and smoked for rich flavour, perfect for stews or roasting.
Gammon, Smoked, Cured Hock - 1kg
Smoked cured gammon hock from The Black Farmer — traditional British pork, cured and smoked for rich flavour, perfect for stews or roasting.
Gammon, Smoked, Cured Hock - 1kg

Gammon, Smoked, Cured Hock - 1kg

£10.40
Serving size Serves 4-5 people.
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A smoked, cured gammon hock from British pork, made for slow cooking and rich with flavour.

Also known as a pork hock, gammon shank or ham hock, this cut comes from the lower leg. It is collagen-rich and full of savoury depth, so long, gentle cooking turns it into tender, pull-apart meat and leaves you with an intensely flavoured cooking liquor for soups and stews.

  • British pork, fully traceable and high welfare
  • Cured and smoked for deep, savoury flavour
  • Collagen-rich, made for slow braising, boiling or roasting
  • The cooking liquor doubles as a base for soups and broths
  • A traditional butcher's cut, 1kg

How to cook a smoked gammon hock

Place the hock in a large pan, cover with cold water and add an onion, a bay leaf and a few peppercorns. Bring to a simmer and cook gently for 2 to 3 hours, until the meat is tender and pulling away from the bone. For a crisp finish, score the fat and roast in a hot oven with a honey and mustard glaze for the final 20 to 30 minutes. A pressure cooker does the same job in 60 to 75 minutes.

What to make with it

Pull the meat through split pea or lentil soup, stir it into beans or greens, or serve it whole with mash and parsley sauce. It is one of the most economical ways to get deep gammon flavour into family cooking. For a carving joint instead, see our smoked gammon joint, browse more traditional butcher's cuts or explore the full pork range.

spices (black pepper, fennel), herbs (basil, marjoram, rosemary, thyme), sea salt, sugar, dehydrated garlic, dehydrated onion
Allergens are highlighted in bold.

Energy  1372 kJ / 328 kcal
Fat 23.1 g (of which saturates 8.45 g)
Carbohydrate 0 g
Protein 27.9 g
Salt (sodium) 0.25 g per 100 g (generic smoked ham/hock values)

Slow Braise (most tender):
(Optional) Rinse or soak for 1–2 hours to mellow the salt.
Place hock in a deep pot, cover with cold water or stock; add onion, bay leaf, and peppercorns.
Bring to a gentle simmer and cook for 2–3 hours until tender (core temperature 75°C).
Rest 10 minutes before carving or pulling apart.

Roast & Glaze (crisp finish):
Braise for 1½–2 hours until tender.
Score the fat, brush with honey and mustard (or marmalade).
Roast at 200°C (fan 180°C) for 20–30 minutes until golden and sticky.
Rest 10 minutes before slicing.

Pressure Cooker (quick method):
Cook in stock for 60–75 minutes under pressure; natural release.
Chef tip: save the cooking liquor for soups, beans, or risottos — it’s liquid gold!

Cook Before Eating.
Store below 3°C or freeze on the day of purchase for up to 6–9 months.
Defrost thoroughly in the refrigerator before cooking.
Once opened, consume on the same day.

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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