Gammon joints can be cooked in one of two ways, either roasted or boiled. Some, lets say, more traditional folk, prefer to boil their gammon, as they believe it helps to draw any extra saltiness out of the meat, which it actually does. However, due to more modern and precise curing techniques, as well as restrictions in place that prevent pork curers from adding 'too much salt', it's rare you should have a problem with a gammon being too salty. For me personally, I like my gammon roasted with a sweet, sticky glaze thrown on for good measure, but a boiled gammon can be spot on, especially if you're cooking it for sandwiches, or serving it with a nice mash potato and gravy. Anyway, the choice really is yours.

How to Roast a Gammon Joint

1. Add your joint to a roasting dish and cover over with foil, or place it in a lidded container and pop in a pre heated oven. 
2. Oven roast at gas mark 5 / 190C / 170C fan for approximately 30 minutes per 500g, plus an extra 30 minutes. For example, a 2KG joint would need to be cooked for 160 minutes, or 2 hours 45. 
3. Allow meat to rest for 15 - 20 minutes before serving.

How to Boil a Gammon Joint

1. Place the gammon in a large saucepan with enough cold water to cover it and bring to the boil.
2. Drain the water away and then refill with cold water.
3. Bring to the boil and simmer for 20 minutes per 500g, plus an extra 20 minutes, making sure to keep the water topped up at all times. For example, a 2KG joint would need to be boiled for around 1 hour 40.
4. Allow meat to rest for 15 - 20 minutes before serving.

Whether you're boiling or roasting, get eating some gammon, it really is an underrated meal. You could even try cooking it in your favourite fizzy pop, you know which one I mean.