How to Cook Gammon

Gammon is one of those brilliant, underrated meats that can be served hot, cold, roasted, boiled, glazed, sliced for sandwiches, served with mash and gravy, or brought out as part of a proper buffet spread.

The good news is that learning how to cook gammon is not complicated. The two main methods are roasting and boiling, and both have their place.

Some, let’s say, more traditional folk prefer to boil their gammon because it can help draw out some of the saltiness. Others prefer roasting because it gives you a firmer joint and works brilliantly with a sweet, sticky glaze. Personally, I like roasted gammon with a glaze thrown on for good measure, but a boiled gammon can be spot on too, especially for sandwiches or with mashed potato and gravy.

So really, the choice is yours.

What is gammon?

Gammon is cured pork, usually taken from the hind leg of the pig. It is similar to ham, but in the UK the word gammon usually refers to cured pork that still needs cooking, while ham is usually already cooked or ready to eat.

Gammon joints are usually sold boneless or bone-in, smoked or unsmoked, and can be roasted, boiled, glazed or cooked in a slow cooker.

Because gammon is cured, it has that familiar savoury, slightly salty flavour. That is part of what makes it so good hot or cold.

Should you boil or roast gammon?

You can boil or roast gammon, and neither method is wrong.

Roasting gammon is ideal if you want a proper joint with a sweet glaze, good colour and slices that hold together nicely. It is great for Sunday dinners, Christmas, Boxing Day, buffets and hot meals.

Boiling gammon is a more traditional method and can help soften the flavour if you are worried about saltiness. It is also useful if you want juicy gammon for sandwiches, salads, pies, soup or serving with mash and gravy.

You can also boil first and then roast or glaze afterwards. This gives you tender meat with a sticky, golden finish.

Do you need to soak gammon before cooking?

Most modern gammon joints do not need soaking before cooking, but it depends on the cure and your own taste.

Older or saltier cured joints were often soaked overnight to draw out extra salt. These days, curing is generally more controlled, so soaking is not always necessary.

If you are unsure, you can place the gammon in cold water for a few hours before cooking, then discard the water. If you know you prefer a milder flavour, soaking is a simple option.

How to roast a gammon joint

Roasting is a simple way to cook gammon, especially if you want slices for dinner or a joint that can be served hot and cold.

1. Preheat your oven to 190°C, 170°C fan, Gas Mark 5.
2. Place the gammon joint in a roasting dish.
3. Cover loosely with foil, or place in a lidded roasting dish.
4. Roast for around 30 minutes per 500g, plus an extra 30 minutes.
5. Remove the foil for the final part of cooking if you want to add a glaze.
6. Check the gammon is cooked through and piping hot before serving.
7. Rest for 15 to 20 minutes before slicing.

As an example, a 2kg gammon joint will take around 2 hours 30 minutes using this method.

How to boil a gammon joint

Boiling is a traditional method and works well if you want tender gammon with a softer texture.

1. Place the gammon joint in a large saucepan.
2. Cover with cold water.
3. Bring to the boil, then drain the water away.
4. Refill the pan with fresh cold water.
5. Bring back to the boil, then reduce to a steady simmer.
6. Simmer for around 20 minutes per 500g, plus an extra 20 minutes.
7. Keep the water topped up during cooking.
8. Rest for 15 to 20 minutes before slicing.

As an example, a 2kg gammon joint will take around 1 hour 40 minutes to boil.

Gammon cooking times

Cooking times will vary depending on the size and shape of the joint, but the table below gives a simple guide.

Whichever method you use, make sure the gammon is cooked through before serving. It should be steaming hot throughout, with no pink meat and clear juices.

How to glaze gammon

Gammon and glaze are very good friends.

If you want a sticky glaze, cook the gammon first, then remove the skin if needed, score the fat, brush on your glaze, and return the joint to a hot oven until golden and sticky.

Good glaze options include:

• Brown sugar and mustard
• Honey and mustard
• Maple syrup
• Marmalade
• Brown sugar and apple juice
• Cola-style glaze

If you want a simple glazed version, our simple roast gammon recipe is a good one to try.

Can you cook gammon in a slow cooker?

Yes, gammon works brilliantly in a slow cooker.

Place the gammon joint in the slow cooker with your chosen liquid, such as water, stock, apple juice or cola. Cook on low until tender, then finish in the oven with a glaze if you want a stickier outside.

For a sweet, sticky version, try our slow cooker gammon in Coke.

What can you serve with gammon?

Gammon is one of those meats that works with all sorts of sides.

Serve it with:

• Egg and chips
• Mash and gravy
• Roast potatoes and vegetables
• Cauliflower cheese
• Peas, parsley sauce or mustard sauce
• Pineapple, if you are that way inclined
• Pickles, chutney and crusty bread

Leftover gammon is also brilliant cold in sandwiches, salads, omelettes, pies and pasta dishes.

How to store cooked gammon

Once cooked, allow the gammon to cool, then store it covered in the fridge.

Use leftovers within a couple of days, or freeze sliced cooked gammon for another time. When reheating, make sure it is piping hot throughout before serving.

If you are cooking gammon for sandwiches or meal prep, slice it once cooled and portion it into containers so it is easy to use.

FAQs about how to cook gammon

How long does gammon take to cook?

For roasting, allow around 30 minutes per 500g plus 30 minutes at 190°C, 170°C fan, Gas Mark 5. For boiling, allow around 20 minutes per 500g plus 20 minutes at a gentle simmer.

Is it better to boil or roast gammon?

It depends what you want. Roast gammon is great for glazed joints and hot dinners, while boiled gammon is excellent for sandwiches, salads, mash and gravy, or cold sliced gammon.

Do you have to boil gammon before roasting?

No, you do not have to boil gammon before roasting. You can roast it from raw, or you can boil first and then roast with a glaze if you want a softer texture and sticky finish.

Should gammon be covered when roasting?

Yes, cover gammon loosely with foil or use a lidded dish for most of the cooking time to help keep it moist. Remove the cover near the end if you are adding a glaze.

How do you know when gammon is cooked?

Gammon should be steaming hot throughout, with no pink meat and clear juices. If using a thermometer, check the thickest part of the joint.

Can you eat gammon cold?

Yes, once cooked properly and cooled safely, gammon can be eaten cold. It is excellent for sandwiches, salads, buffets and packed lunches.