Smoked, cured and full of deep, traditional flavour, this Gammon Hock is a proper butcher’s cut that rewards slow cooking. Made from British pork, carefully cured and smoked, it delivers rich, savoury depth that transforms soups, stews and braised dishes.

Our Smoked Cured Gammon Hock is cut from the lower leg and prepared using time-honoured methods. The curing and smoking process gives the meat its distinctive flavour while keeping it firm, collagen-rich and ideal for long, gentle cooking. Once cooked, the meat pulls apart easily and the cooking liquor becomes intensely flavoured — perfect for building hearty dishes.

• British pork, cured and traditionally smoked
• High-welfare meat with deep, savoury flavour
• Ideal for slow braising, boiling or roasting

Why it’s hard to find

Smoked gammon hocks aren’t widely available because they take time, skill and proper curing to get right. Many supermarkets no longer prepare this cut in-house, and smoking adds another layer of craftsmanship. That’s why properly cured and smoked gammon hock is now mainly found at traditional butchers who still respect old-school methods — exactly where this cut belongs.

Best recipes for smoked gammon hock

This cut shines in slow-cooked dishes where time does the heavy lifting:

• Classic gammon hock stew with root vegetables and herbs
• Split pea or lentil soup enriched with the smoky cooking liquor
• Braised gammon hock finished with a honey and mustard glaze
• Pulled gammon hock stirred through beans, greens or risotto

Long, gentle cooking unlocks both tenderness and flavour.

Pair it with…

Make the most of this cut by pairing it with:

• Butter beans, lentils or split peas
• Cabbage, kale or spring greens
• Mustard, honey or marmalade glazes
• Crusty bread to soak up the cooking liquor

It’s a natural match for bold, honest flavours and proper comfort food.