Riverford Wicked Leeks

Gammon uncooked off the bone 1kg

Gammon uncooked off the bone 1kg


Availability: In stock

Sadly, this product has now sold out. Why not try a 1.5kg uncooked off the bone gammon instead?

This gammon joint is spot on for a family meal. We cure organic pork, then air dry it for maximum flavour and tenderness.

It’s easy to cook – roast gently, adding a glaze of your choice for the last half hour of cooking. Mustard or citrus flavours go beautifully. Add buttery mash and steamed seasonal greens and you’ll have a fine lunch on your hands

Serves 3-4.

Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of this packaging.


Pork, sea salt*, sugar, preservatives (sodium nitrite, potassium nitrate)*.*Non-organic

Allergens in bold


Keep in the fridge and use by the date on the label. If you’re not going to eat it straight away, freeze on the day we deliver and it will keep its flavour and tenderness for up to 6 months. Once frozen, defrost thoroughly and eat within 24 hours. Don’t refreeze once you’ve thawed it.


It is best to get your gammon joint out of the fridge an hour or so prior to cooking.

All properly cured gammon can be salty, so it is always better to soak or simmer it prior to baking. Either soak your gammon in cold water for 8-10 hours or, if you are short of time, place in a pan of cold water and bring to a simmer. Discard the water at the end.

Bake at 170°C for 55 mins per kg plus 30 mins. Add your glaze for the final 30 minutes.


Cover with cold water. Bring to the boil, reduce heat & simmer for 25 mins per 500g (+ 20 mins for an unglazed ham). Top water up as needed. Drain and rest for 30 mins before serving, or flash roast with a glaze.


Pork, sea salt*, sugar, preservatives (sodium nitrite, potassium nitrate)*.

Allergens in bold

Organic pork farmer

Our organic pork comes from Helen Browning at Eastbrook Farm in Wiltshire. Helen set up her farm over 27 years ago. She’s a champion of organic farming and giving animals the best quality of life – in fact, she’s Chief Executive of the Soil Association and spends much of her time campaigning for better animal welfare.

Helen’s organic breeding herd of 200 sows are pure British Saddlebacks – a native breed that thrive outdoors, make great mothers and produce great flavoured pork. Boars are Large Whites, a typical UK outdoor-reared cross. They counter the fat levels found in pure breed Saddlebacks, but not enough to change their special flavour.

Nutritional Information

per 100g
Energy (kJ) 480 kJ
Energy (kCal) 114 kCal
Fat (g) 3.26 g
    of which Saturates (g) 0.95 g
Carbohydrate (g) 2.35 g
    of which Sugars(g) 2.35 g
Protein (g) 18.8 g
Salt (g) 2.7 g