A slow roast in the oven is the traditional way to prepare gammon, resulting in tender, salty-sweet slices. Learning how to cook gammon in the oven is a straightforward process that yields impressive results for a Sunday roast, Christmas centerpiece, or any special meal. This guide will walk you through every step, from selecting the right joint to carving perfect slices.
Gammon is essentially the hind leg of a pig that has been cured in brine, similar to ham. The key difference is that gammon is sold raw and requires cooking, while ham is ready to eat. Cooking it in the oven allows the fat to render slowly and, if you choose to glaze it, creates a beautiful sticky crust.
How To Cook Gammon In The Oven
This is your complete, step-by-step method for oven-roasted gammon. The process involves soaking, simmering, and finally roasting. Following these steps ensures your gammon is cooked through, not too salty, and full of flavor.
What You Will Need
Before you start, gather your equipment and ingredients. Having everything ready makes the process smoother.
- A gammon joint (size depending on your guests)
- A large pot for simmering
- A roasting tin with a rack
- Sharp knife and carving fork
- Kitchen foil
- For the simmering liquid: onions, carrots, celery, bay leaves, peppercorns
- For a basic glaze: honey, brown sugar, mustard, and cloves (optional)
Choosing Your Gammon Joint
Selecting the right joint is the first step to success. Gammon is available in several forms, and understanding the labels helps.
- Smoked or Unsmoked: Smoked gammon has a deeper, richer flavor from being cured over wood chips. Unsmoked (or ‘green’) has a milder, purely salty taste.
- On the Bone or Boneless: Cooking gammon on the bone generally gives more flavor and tends to stay juicier. Boneless joints are easier to carve and often cook a bit quicker.
- Size: Allow about 200-250g per person. A 2kg joint will comfortably serve 8-10 people with leftovers.
Understanding Cooking Times
Always check the packaging for specific instructions, as curing methods vary. A general rule is to cook for 20 minutes per 450g (1lb), plus 20 minutes extra, at 180°C (160°C Fan)/350°F/Gas Mark 4 after simmering. Use a meat thermometer to be sure; the internal temperature should reach 71°C (160°F).
Step 1: Soaking The Gammon
Most gammon joints benefit from soaking to remove excess salt from the curing process. This step prevents the final dish from being overly salty.
- Remove all packaging from the gammon joint.
- Place it in a large container or clean sink and cover completely with cold water.
- Soak for several hours, or ideally overnight in the refrigerator. If you’re short on time, even a 2-hour soak is beneficial.
- Some pre-soaked or ‘soaked and primed’ joints may not need this step—always check the label.
Step 2: Simmering The Joint
Simmering the gammon before roasting is the secret to tender meat. It gently cooks the joint through and draws out more salt.
- Drain the gammon from its soaking water and place it in a large pot.
- Add roughly chopped onion, carrot, and celery, a couple of bay leaves, and a teaspoon of peppercorns.
- Cover the joint completely with fresh cold water. Bring it to a gentle boil over medium heat.
- Once boiling, reduce the heat to a very low simmer. Skim off any white foam that rises to the surface with a spoon.
- Cover with a lid and let it simmer gently. Allow 20 minutes per 450g (1lb). For a 2kg joint, this is about 1 hour and 40 minutes.
- The gammon is ready when the meat is tender and you can easily insert a knife.
Step 3: Preparing For The Oven
Once simmered, the gammon is ready to be transformed in the oven. This stage is where you add flavor with a glaze.
- Preheat your oven to 180°C (160°C Fan)/350°F/Gas Mark 4.
- Carefully remove the hot gammon from the pot and place it in a roasting tin. Let it cool slightly until you can handle it.
- Using a sharp knife, carefully cut away the thick rind, leaving a thin, even layer of fat across the joint. Score the fat in a diamond pattern, being careful not to cut into the meat.
- If using cloves, press one into the center of each diamond. This is traditional and adds a warm, aromatic flavor.
Creating A Simple Glaze
A glaze adds sweetness, flavor, and a gorgeous finish. Mix your chosen ingredients in a bowl.
- Classic Honey & Mustard: 3 tbsp honey, 2 tbsp wholegrain mustard, 1 tbsp brown sugar.
- Maple & Orange: 4 tbsp maple syrup, zest and juice of one orange, 1 tsp ground ginger.
- Brown Sugar & Cider: 4 tbsp soft brown sugar, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard.
Step 4: Roasting And Glazing
This final step in the oven crisps the fat and caramelizes the glaze.
- Brush a generous amount of your glaze all over the scored fat layer of the gammon.
- Place the joint in the preheated oven. Roast for approximately 20-25 minutes, or until the fat is golden and the glaze is bubbling.
- For a deeper color, you can baste the joint with more glaze halfway through or increase the heat for the last 5-10 minutes. Keep a close eye to prevent burning.
- Remove the gammon from the oven, cover loosely with foil, and let it rest for at least 15-20 minutes before carving. Resting allows the juices to redistribute, making the meat more tender and easier to slice.
Step 5: Carving And Serving
Carve your gammon against the grain for the most tender slices. Use a long, sharp carving knife.
- For a boneless joint, simply slice it evenly across the width.
- For a joint on the bone, start by cutting a horizontal base to steady it. Then make vertical slices down to the bone, before running your knife along the bone to release them.
- Serve with traditional accompaniments like roasted potatoes, steamed vegetables, parsley sauce, or a fruity chutney.
Common Mistakes To Avoid
Even simple recipes can have pitfalls. Here’s how to avoid the most common errors when cooking gammon.
- Skipping the soak: This often leads to a very salty result that can be unpleasant.
- Boiling vigorously: A hard boil will make the meat tough. Always maintain a gentle simmer.
- Not scoring the fat deeply enough: Shallow scoring won’t let the glaze penetrate or the fat to crisp properly.
- Carving immediately: Slicing the gammon straight from the oven will cause all the juices to run out, leaving dry meat. Patience is key.
Frequently Asked Questions
Here are answers to some common queries about preparing gammon.
Do You Have To Soak Gammon Before Cooking?
It is highly recommended for most joints, unless the packaging specifically states it has been pre-soaked. Soaking draws out excess salt from the curing brine and gives you more control over the final flavor. If you forget to soak overnight, even a few hours in cold water will help.
How Long Do You Cook Gammon Per Kg?
After simmering, a general guide for roasting is 20 minutes per 450g (1lb) at 180°C. For a 1kg joint, this equates to about 40-45 minutes in the oven after simmering. Always use a meat thermometer to check the internal temperature has reached 71°C (160°F) for perfect doneness.
Can You Cook Gammon Without Simmering It First?
You can cook gammon in the oven without simmering, but the result may be different. It will be saltier and the texture can be less tender. The simmering step is traditional for a reason—it ensures even cooking, removes salt, and creates a more succulent joint. If you’re short on time, look for a “ready to roast” gammon that’s designed for the oven only.
What Is The Difference Between Gammon And Ham?
This is a common point of confusion. Both come from the hind leg of a pig and are cured. The key difference is that gammon is sold raw and requires cooking. Ham is sold cooked and ready to eat, often after being further cured, smoked, or baked. So, when you cook a gammon joint, you are essentially making your own ham.
How Should I Store Leftover Cooked Gammon?
Once cooled, wrap leftover gammon tightly in foil or place it in an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze sliced gammon for up to 2 months. Leftover gammon is excellent in sandwiches, salads, omelettes, or chopped into pasta dishes and soups.