Gammon – not just for Christmas
Gammon joints have been a Christmas food staple for centuries.
Gammon joints have been a Christmas food staple for centuries. Inclusion in festive menus pre-dates turkey by centuries and this trend looks to be continuing, as Kantar Worldpanel data show consistently big uplifts in sales volumes in the run up to Christmas. The versatility of gammon joints is a contributing factor to its popularity at a time of year when people gather together to celebrate. It can be eaten hot or cold and when glazed then roasted is an attractive centrepiece to a yuletide buffet. Flavours can be infused at either the boiling or roasting phases. If there is any left, gammon can be included in pies and soups, sandwiches or to accompany a range of dishes from chips to salads.
Figures shows that in recent years, sales have been maintained at a lower but steady level from January to November and then show a considerable uplift in the run up to Christmas. Possible opportunities for growth exist by strengthening the association of gammon with family gatherings and celebrations, not just at Christmas but also outside the festive period. Creative gammon joint preparation methods designed by high-profile celebrity chefs may also help boost performance. A range of such gammon recipes can be found on the Lovepork website by clicking here.