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Unsmoked gammon is sometimes referred to as "Green Gammon", which means the meat is cured in brine but not smoked and remains uncooked. Always popular at Christmas, this makes a great addition to the turkey or as an alternative. The gammon can also be served cold with pickles and salad if preferred. After cooking, test that the gammon is cooked by inserting a knife and checking to see if the meat is tender. If it still has a “springy” feel cook for a further 15 minutes and test again.