Make your Christmas feast truly special with our Whole Bone-In Wiltshire Gammon Joint. Prepared from outdoor-bred British pork and cured with unrefined brown sugar, this traditional uncooked joint is perfect for those who enjoy preparing and glazing their own festive ham at home.

Following time-honoured Wiltshire methods first perfected in the 19th century, each pork leg is carefully immersed in a gentle brine for several days. This ensures a consistently moist texture, while the touch of brown sugar adds natural sweetness to balance the savoury depth of the pork.

With the bone left in place for rich flavour and a classic presentation, this joint is a rewarding choice for Christmas Day, Boxing Day, or celebratory winter roasts. Supplied uncooked, it gives you full control over glazing and finishing - whether you prefer honey and mustard, marmalade and cloves, or a golden breadcrumb crust.

To make preparation simple, each joint comes with a cooking bag (for those without a large enough pot) and a detailed instruction booklet covering soaking, boiling, roasting, carving, and glazing. From centrepiece to leftovers, it’s a festive essential that delivers craftsmanship and flavour in every slice.

Why You’ll Love It

– Outdoor-bred British pork, traditionally cured for festive authenticity
– Bone-in for succulence, flavour, and a showstopping presentation
– Naturally balanced with unrefined brown sugar
– Supplied uncooked with full cooking and glazing instructions
– The perfect joint for Christmas Day, Boxing Day, and beyond

Pairs with:
– DukesHill Honey & Mustard Glaze or Traditional Cumberland Sauce
– Creamy parsley mash and buttered greens
– Cold cuts with Proper Piccalilli and farmhouse bread
– Traditional cider or smooth red wine like Corney & Barrow Rouge