How to Cook Gammon Hock

Gammon hock is one of those brilliant old-school cuts that rewards a bit of patience. It is not a quick-fry cut, and it is not trying to be fancy. Cook it slowly, though, and you get tender, flavourful meat that pulls away from the bone and can be used in all sorts of proper home-cooked dishes.

You can simmer a gammon hock gently on the hob, cook it low and slow in a slow cooker, or use it as the base for soups, broths and stews. However you cook it, the idea is the same: give it time, keep it moist, and let the cured pork and bone do their thing.

If you are wondering what the cut actually is, read our guide to what a gammon hock is. If you are ready to cook one, this is the guide you need.

What is the best way to cook a gammon hock?

The best way to cook a gammon hock is slowly in liquid. You can do this on the hob or in a slow cooker.

Gammon hock comes from the lower leg, so it needs time to become tender. The bone adds flavour while the meat cooks, and the liquid can become a brilliant base for soup, stock or broth.

For most people, the easiest method is to simmer the gammon hock gently for around 2 to 3 hours, or cook it in a slow cooker on low for around 6 to 8 hours, until the meat is tender and pulls away from the bone.

Do you need to soak gammon hock before cooking?

You do not always need to soak gammon hock before cooking, but you can if you are worried it may be too salty.

Gammon hock is cured, so it naturally has a salty flavour. If you prefer a milder taste, soak the hock in cold water for a few hours, or overnight if needed, then discard the soaking water before cooking.

If you are using the cooking liquid for soup or stock, taste it before adding any extra salt. You may find it already has enough seasoning from the gammon.

How to cook gammon hock on the hob

This is the classic method and works well if you want tender meat and a useful cooking liquor.

1. Place the gammon hock in a large pan.
2. Cover with cold water.
3. Add onion, carrot, celery, bay leaves or peppercorns if you want extra flavour.
4. Bring gently to the boil, then reduce to a steady simmer.
5. Simmer for around 2 to 3 hours, topping up the water if needed.
6. The gammon hock is ready when the meat is tender and pulls away from the bone.
7. Remove from the pan, rest until cool enough to handle, then shred or slice the meat.

Do not boil it hard for the whole cooking time. A gentle simmer is better. It keeps the meat more tender and helps the fat and connective tissue soften properly.

How to cook gammon hock in a slow cooker

Gammon hock is excellent in a slow cooker. It is one of the easiest ways to cook it because you can set it going and leave it to do its job.

1. Place the gammon hock in the slow cooker.
2. Add enough water or stock to mostly cover the hock.
3. Add onion, carrot, celery, bay leaves or peppercorns if using.
4. Cook on low for around 6 to 8 hours.
5. The meat is ready when it is soft and pulls away easily from the bone.
6. Remove the hock carefully, then shred or slice the meat once cool enough to handle.

The slow cooker method is especially useful if you want shredded ham hock for soup, sandwiches, pies or batch cooking.

Can you roast a gammon hock?

Gammon hock is usually best simmered or slow cooked first, rather than roasted from raw.

Once it has been cooked and the meat is tender, you can finish it in a hot oven if you want to glaze the outside or add a bit more colour. Brush with honey, mustard, brown sugar or your favourite glaze, then roast briefly until sticky and golden.

For most recipes, though, the real value of gammon hock is in slow cooking it until the meat pulls away from the bone.

How do you know when gammon hock is cooked?

Gammon hock is cooked when the meat is tender, steaming hot throughout, and pulls away from the bone easily.

If the meat still feels tight or tough, it probably needs more time. This is not a cut to rush.

As with pork generally, make sure it is cooked thoroughly, with no pink meat and clear juices. If using a thermometer, the centre should be safely cooked through before serving.

What can you make with cooked gammon hock?

Once cooked, gammon hock is incredibly useful. Pull the meat from the bone and use it hot or cold.

Cooked gammon hock works well in:

• Pea and ham soup
• Shredded ham hock sandwiches
• Ham hock terrine
• Stews and broths
• Pies and pasties
• Macaroni cheese
• Salads
• Bubble and squeak
• Omelette or scrambled eggs
• Cold ham with bread, pickles and mustard

Do not waste the cooking liquid either. Strain it and use it as a base for soup, especially pea and ham soup. Just remember to taste it before adding more salt.

How to store cooked gammon hock

Once cooked, let the gammon hock cool, remove the meat from the bone, and store it in a covered container in the fridge.

Use cooked gammon hock within a couple of days, or freeze it for another time. If freezing, portion the meat first so it is easy to use in soups, pies, sandwiches and quick meals.

When reheating, make sure the meat is piping hot throughout before serving.

FAQs about how to cook gammon hock

How long does a gammon hock take to cook?

On the hob, a gammon hock usually takes around 2 to 3 hours at a gentle simmer. In a slow cooker, cook on low for around 6 to 8 hours, or until the meat pulls away from the bone.

Can you cook gammon hock in a slow cooker?

Yes, gammon hock is excellent in a slow cooker. Add the hock to the slow cooker, cover with water or stock, and cook on low for 6 to 8 hours until tender.

Do you boil or roast gammon hock?

Gammon hock is usually simmered or slow cooked first. You can finish it in the oven afterwards if you want to glaze or colour the outside.

Do you remove the skin from gammon hock before cooking?

You can leave the skin on while cooking, as it helps protect the meat. Once cooked, you can remove the skin and shred or slice the meat.

Why is my gammon hock tough?

If gammon hock is tough, it usually needs more time. It should be cooked slowly until the meat softens and pulls away from the bone.

Can you use the water from cooking gammon hock?

Yes, the cooking liquid can be used as a base for soup, stock or broth. Because gammon hock is cured, taste the liquid before adding extra salt.