how to cook gammon joint
To cook a gammon joint so it’s juicy, tender and nicely glazed, you usually boil (or slow cook) it first, then finish it in the oven with a sweet-savory glaze for a sticky crust.
1. Key timings and temperatures
- Standard oven: 180°C (160°C fan) / gas 4.
- Typical total time: about 20–30 minutes per 450–500 g, plus an extra 20–30 minutes, depending on whether you’re boiling then roasting or only roasting.
- Internal temperature: aim for about 75°C in the thickest part of the meat.
Quick reference example
- 1 kg gammon: roughly 1 hour simmering + 20–30 minutes in the oven.
- 2 kg gammon: roughly 1 hour 20–30 minutes simmering + 25–30 minutes in the oven.
2. Simple boil‑then‑roast method
This is the classic way people in the UK cook a gammon joint for Sunday lunch or Christmas.
Step 1 – Prep and de‑salt
- Put the gammon joint in a large pan and cover fully with cold water.
- Bring to the boil, then immediately pour away this first water to remove excess salt.
- Refill with fresh cold water.
Optional flavour additions (add to the second pan of water):
- Onion halves, carrot chunks, celery, bay leaves, peppercorns, cloves.
Step 2 – Simmer gently
- Bring the pan back up to the boil, then reduce to a gentle simmer.
- Cook for about 20 minutes per 450–500 g, plus an extra 20 minutes.
- If the joint isn’t fully submerged, turn it halfway through cooking.
You’ll know it’s close when a skewer slides in fairly easily or the internal temperature hits around 75°C.
Step 3 – Rest, trim and score
- Lift the gammon out and let it cool slightly so you can handle it.
- Snip off any string, then carefully peel off the rind, leaving a layer of fat.
- Score the fat in a diamond pattern with a sharp knife, being careful not to cut into the meat.
3. Easy honey–mustard glaze (or use your own)
A classic glaze is sweet, sharp and sticky.
Basic glaze idea (quantities for about a 1.5–2 kg joint):
- 4 tbsp runny honey.
- 4 tbsp mustard (English or wholegrain).
Mix together until smooth. You can tweak with:
- A spoon of brown sugar.
- A splash of orange juice or a pinch of ground cloves.
4. Oven finish for a sticky crust
- Heat the oven to 180°C (160°C fan) / gas 4.
- Place the simmered, scored gammon in a foil‑lined roasting tin. Fold the foil up around the sides to stop them drying but leave the fat on top exposed.
- Brush or rub half the glaze all over the fat and exposed surface.
- Roast for about 20 minutes, then take it out and add the rest of the glaze.
- Return to the oven for another 15–20 minutes, or until the fat is browned and the glaze is bubbling and caramelised.
- Rest for 15–20 minutes before slicing so the juices settle and the meat stays moist.
5. Alternative ways to cook a gammon joint
You can cook gammon in different ways depending on time and equipment.
| Method | How it works | Pros | Cons |
|---|---|---|---|
| Boil then roast | Simmer in water with aromatics, then glaze and finish in the oven. | [5][1][3][7]Very tender, classic flavour, great sticky crust. | [10][1][3][7]Uses both hob and oven; needs a large pan. | [5][1][3][7]
| Oven only | Cover in foil and roast at 180°C, about 30 minutes per 500 g plus 30 minutes. | [3][7]Simple, just the oven; no big pan. | [3][7]Can be a bit drier if overcooked; saltier if not pre‑soaked. | [7][3]
| Slow cooker | Cook on low in stock, juice, or water until tender, then glaze and briefly oven‑roast. | [6][9]Hands‑off, very moist, great for busy days. | [6][9]Needs extra oven step for a browned glaze; longer overall time. | [6][9]
6. Serving tips and leftovers
- Hot: Carve thick slices and serve with roast potatoes, carrots, parsnips, or a cauliflower cheese.
- Cold: Chill fully, slice thinly for sandwiches, salads, or with pickles.
- Stock: Save the cooking liquid to use as a base for pea and ham soup or other soups.
TL;DR : Simmer your gammon joint gently (about 20–30 minutes per 500 g plus a bit extra), remove the rind and score the fat, brush on a honey–mustard glaze, then roast at 180°C until the top is browned, sticky and the meat is around 75°C inside.