So you want to learn how to cook a gammon joint in the oven. It’s easier than you think, and with a simple honey glaze, it becomes a real centerpiece for any meal. This guide will walk you through every step, from choosing the right joint to carving it perfectly. You’ll end up with a tender, flavourful roast that everyone will enjoy.
How To Cook A Gammon Joint In The Oven
Gammon is a classic cut of pork from the hind leg, usually cured in brine. Cooking it in the oven is the most reliable method. The gentle, even heat ensures it cooks through without drying out. Adding a glaze in the final stage gives it a beautiful finish and extra taste.
What You’ll Need: Equipment & Ingredients
Gathering everything before you start makes the process smooth. Here’s your checklist.
Equipment:
- A large, deep roasting tin or oven-proof dish.
- Roasting rack (optional but helpful).
- Sharp knife and carving fork.
- Foil for covering.
- Small saucepan for the glaze.
- Meat thermometer (the best tool for perfect results).
For the Gammon:
- 1 unsmoked or smoked gammon joint (about 2kg is a good size).
- 1 large onion, roughly chopped.
- 2 carrots, roughly chopped.
- 2 celery sticks, roughly chopped.
- 1 bay leaf.
- 10-12 whole black peppercorns.
For the Honey Glaze:
- 4 tablespoons runny honey.
- 2 tablespoons brown sugar.
- 1 tablespoon whole grain mustard.
- 1 tablespoon apple cider vinegar or orange juice.
- Cloves for studding (optional).
Choosing Your Gammon Joint
Not all gammon joints are the same. Your choice affects cooking time and flavour.
- Smoked vs. Uns smoked: Smoked gammon has a deeper, richer flavour. Uns smoked is milder and lets the glaze shine through.
- Weight: A 2kg joint serves 6-8 people comfortably. It also gives you lovely leftovers.
- Pre-soaking: Check the label. Some joints are “soaked and ready to cook,” others may need soaking in cold water for several hours to reduce saltiness. If in doubt, a quick soak won’t hurt.
Step-by-Step Cooking Instructions
Follow these steps for a foolproof result every single time.
Step 1: Prepare the Gammon
Take the gammon out of the fridge about 30 minutes before cooking. This helps it cook evenly. If your joint needs soaking, place it in a large bowl of cold water for a few hours, changing the water once.
Preheat your oven to 160°C (140°C Fan)/Gas Mark 3. Place the chopped vegetables, bay leaf, and peppercorns in the base of your roasting tin. This creates a trivet that flavours the meat from below.
Step 2: The Initial Cook
Place the gammon joint on top of the vegetables, fat-side up. Add enough cold water to come about 2-3cm up the sides of the tin. Cover the tin tightly with foil.
Carefully place it in the preheated oven. The general rule is to cook for 20 minutes per 500g, plus 20 minutes extra. For a 2kg joint, this is about 1 hour 40 minutes.
Step 3: Make the Honey Glaze
About 20 minutes before the initial cooking time is up, make your glaze. It’s very simple.
Combine the honey, brown sugar, mustard, and vinegar or juice in a small saucepan. Warm it gently over a low heat, stirring until the sugar has dissolved. Then set it aside ready for use.
Step 4: Glazing and Final Roast
When the initial time is up, remove the gammon from the oven. Increase the oven temperature to 200°C (180°C Fan)/Gas Mark 6.
Carefully lift the gammon out of the tin (keep the stock for soups!) and place it on a board. Peel away the skin from the top, leaving a good layer of fat underneath. Score the fat in a diamond pattern with your sharp knife.
If you’re using cloves, press one into the center of each diamond. This is traditional and looks great. Brush a thick layer of your honey glaze all over the scored fat.
Place the glazed joint on a clean rack in a roasting tin (or back on the vegetables, without the water). Return it to the hot oven, uncovered, for 20-25 minutes. Brush with more glaze halfway through. It’s done when it’s a deep, golden brown and sticky.
Step 5: Resting and Carving
This step is crucial. Resting allows the juices to settle back into the meat. If you carve to soon, all those lovely juices will run out onto the board.
Transfer the glazed gammon to a warm platter. Cover it loosely with foil and let it rest for at least 15 minutes. This gives you time to make gravy and finish your vegetables.
To carve, use a long, sharp knife. Slice against the grain for the most tender pieces. Serve with your chosen sides.
How to Know When It’s Cooked
While timing is a good guide, temperature is king. Using a meat thermometer takes the guesswork out.
- Insert the probe into the thickest part of the joint, avoiding the bone if there is one.
- The gammon is safely cooked when it reaches an internal temperature of 68-70°C.
- If you don’t have a thermometer, pierce the thickest part with a skewer. The juices should run clear, not pink.
What to Serve With Your Gammon
Gammon is wonderfully versatile. Here are some classic pairing ideas.
- Buttery mashed potatoes or crispy roast potatoes.
- Green vegetables like steamed broccoli, peas, or green beans.
- A fried or poached egg on top is a classic combo.
- Pineapple rings, either grilled or pan-fried.
- A simple parsley sauce or a gravy made from the cooking stock.
Storing and Using Leftovers
Cooked gammon keeps really well. Let it cool completely, then wrap it tightly or store in an airtight container.
It will last in the fridge for up to 3 days. You can also freeze sliced gammon for up to 2 months. Leftovers are fantastic in sandwiches, chopped into omelettes, or used in a creamy pasta bake. The bone (if you have one) makes incredible soup.
Common Mistakes to Avoid
Avoid these pitfalls for the best results.
- Not soaking a salty joint: If it’s not labelled “ready to cook,” soak it to prevent it being to salty.
- Skipping the rest: Rushing to carve means dry meat. Always let it rest.
- Glazing too early: If you add the sugary glaze at the start, it will burn. Only glaze for the final high-heat roast.
- Overcooking: Use a thermometer to prevent the meat from becoming tough and stringy.
FAQ Section
Do I have to boil gammon before roasting?
Not exactly. The initial stage in the oven with water is essentially steaming or braising it. This keeps it moist and cooks it through gently. You don’t need to boil it on the hob first.
Can I cook gammon from frozen?
It’s not recommended. The outside will cook long before the inside defrosts, leading to uneven cooking and food safety risks. Always thaw it fully in the fridge first.
My glaze is running off. What can I do?
Make sure you score the fat quite deeply. The cracks will hold the glaze. Also, pat the fat dry with kitchen paper before brushing on the first layer. A thicker glaze (with a bit more sugar) can also help.
What can I use instead of honey for the glaze?
Maple syrup is a wonderful alternative. You could also use marmalade for a citrus twist, or a mix of brown sugar and mustard on its own.
How long does cooked gammon last?
In the refrigerator, properly stored, it will be good for about three days. Make sure it’s cooled before you put it in the fridge.
And there you have it. A perfectly cooked honey-glazed gammon joint is within your reach. It’s a straightforward process that yields impressive results. Remember to take your time, use a thermometer for confidence, and don’t forget that all-important resting period. Your family will be asking for this meal again and again.