Boneless Gammon Joint

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Boneless Gammon Joint
Weight: 1.2kg or 1.8kg

Experience the legacy of Cornish curing with our succulent Boneless Gammon Joint, a perfect blend of tradition and taste.



Boneless Gammon Joint: A Taste of Tradition

Step into a world of traditional culinary delights with our Boneless Gammon Joint. Hailing from the picturesque landscapes of Cornwall, our gammon is a testament to time-honoured butchery practices that have stood the test of time. Each joint is a harmonious blend of prime British pork, cured meticulously using a bespoke blend of ingredients, handed down through generations of butchers.

The result? A gammon joint that’s not just meat but a piece of art. It’s succulent, bursting with rich flavours, and carries the legacy of traditional Cornish curing methods. The meat itself is a celebration of British farming, ensuring every bite is tender, juicy, and unmistakably authentic.

But the journey of our gammon doesn’t end there. To elevate its natural flavours, we recommend a classic glaze. Picture this: a lustrous layer of English honey, punctuated with aromatic cloves and a hint of robust English mustard. This transforms the gammon into a traditional home-cooked ham, reminiscent of festive family gatherings and cherished memories.

Whether you’re looking to recreate a cherished family recipe or embark on a new culinary adventure, our Boneless Gammon Joint promises a dining experience that’s both nostalgic and novel. It’s not just food; it’s a journey through time, a taste of tradition, and a celebration of British culinary heritage.

At, we believe in the power of good food to bring people together.



Additional information

Weight 1.20 kg
Size (kg)

1.2kg, 1.8kg, 3kg


Store frozen until required.

Defrost in a sealed container at the bottom of the fridge.

Once defrosted, store at the bottom of the fridge and use within 24 Hours.

Chefs Cooking Tip

Soak the gammon in water for 24 hours to remove any excess salt from the joint. Drain and rinse again with clean water (soaking may not be necessary depending on how the gammon has been cured).

Glaze – 2 tablespoons of mustard, Dijon or wholegrain, 1 tablespoon of runny honey or maple syrup, 2 tablespoons of soy sauce, 1 tablespoon of vegetable oil.

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