Learning how to cook a gammon joint in the oven is a fantastic skill for any home cook. It’s a centerpiece dish that feels special but is surprisingly straightforward to get right. This guide will walk you through every step, from choosing the right joint to carving it perfectly.
Gammon is a cured hind leg of pork, similar to ham. The main difference is that gammon is sold raw and needs cooking, while ham is ready to eat. Baking it in the oven gives you a beautiful, juicy result with a lovely texture. You’ll end up with a meal that can feed a crowd or provide delicious leftovers for days.
How To Cook A Gammon Joint In The Oven
This section covers the core method. The process has a few key stages: preparation, soaking (sometimes), boiling (often), and finally, roasting. Don’t worry, it’s simpler than it sounds and each step has a good reason.
What You’ll Need
- A gammon joint (size depends on your guests)
- A large pot for boiling
- A roasting tin
- Foils for covering
- Sharp knife and carving fork
- Kitchen string (if your joint isn’t pre-tied)
- Your chosen glaze ingredients (we’ll get to those later)
- Cloves for decoration (optional)
Step-by-Step Cooking Instructions
1. Preparation and Soaking
First, check your gammon label. It will say if it’s “smoked” or “unsmoked” and may advise on soaking. Soaking helps reduce saltiness, especially for traditionally cured joints. If your joint is very salty or you’re unsure, soak it in cold water for several hours or overnight in the fridge. Many modern gammons are “ready to cook” and don’t need this, but a quick soak never hurts.
Remove the joint from its packaging and give it a rinse under cold water. Pat it completely dry with kitchen paper. This helps the glaze stick later on.
2. The Initial Boil (The Secret to Tenderness)
This step is crucial for a tender, not-too-salty result. Place the gammon in your large pot. Add cold water until the joint is just covered. You can add flavorings like a chopped onion, a couple of bay leaves, or some peppercorns if you like.
Bring the water to a gentle boil, then immediately reduce the heat to a very low simmer. Skim off any white foam that rises to the surface. Let it simmer gently. Calculate the time: about 20 minutes per 500g (1lb), plus an extra 20 minutes. So, a 2kg joint simmers for about 100 minutes total.
3. Preparing for the Oven
Preheat your oven to 190°C (170°C Fan) / 375°F / Gas Mark 5. Carefully remove the hot gammon from the pot and place it in your roasting tin. Let it cool for a few minutes until it’s safe to handle. Use a sharp knife to carefully cut away the thick, leathery skin, leaving a thin, even layer of fat behind.
Score the fat in a diamond pattern. Be careful not to cut to deep into the meat. This helps the fat render and allows the glaze to penetrate. If you’re using cloves, press one into the center of each diamond now.
4. Glazing and Roasting
This is where you add flavor and that beautiful sticky finish. Brush your chosen glaze generously all over the scored fat. Place the joint in the preheated oven.
Roast for approximately 30 to 45 minutes, depending on size. Baste the joint with the pan juices and extra glaze every 10-15 minutes. It’s ready when the fat is golden brown, caramelized, and sticky. The internal temperature should reach at least 70°C (160°F) if you’re using a meat thermometer.
5. Resting and Carving
Once out of the oven, transfer the gammon to a warm plate or board. Cover it loosely with foil and let it rest for at least 15-20 minutes. This allows the juices to redistribute, ensuring every slice is moist. Carve against the grain with a sharp knife for the most tender slices.
Classic Glaze Recipes
A good glaze makes the dish. Here are three simple favorites.
- Honey & Mustard: Mix 3 tablespoons of honey with 2 tablespoons of whole grain mustard.
- Brown Sugar & Orange: Combine 100g soft brown sugar with the zest and juice of one orange.
- Maple & Bourbon: Whisk 4 tablespoons maple syrup with 2 tablespoons bourbon or apple juice and a tablespoon of Dijon mustard.
Common Mistakes to Avoid
- Skipping the simmer: This can lead to a tough, salty joint.
- Roasting from raw: Without simmering first, the outside can dry out before the inside is cooked.
- Not scoring the fat deep enough: Shallow scores won’t let the glaze soak in properly.
- Carving immediately: This lets all the precious juices run out, leaving the meat dryer.
- Using to high an oven heat for roasting: This can burn the glaze before the meat is heated through.
Serving Suggestions
A gammon joint is wonderfully versatile. For a classic Sunday roast, serve it with creamy mashed potatoes, roasted parsnips, steamed greens, and a rich parsley sauce. For a festive feel, think braised red cabbage and dauphinoise potatoes.
Leftovers are a bonus. Use sliced gammon in sandwiches, chop it for omelettes or quiches, or add it to pasta bakes and soups. The bone (if you have one) makes an incredible soup base.
Choosing the Right Gammon Joint
You’ll see a few options at the shop. “Smoked” has a deeper, woodier flavor, while “unsmoked” is milder. Joints can be on the bone (which gives more flavor but is trickier to carve) or boneless (easier to handle). A middle-cut joint offers a nice balance of lean and fat. Consider how many people your feeding; a good rule is about 200-250g per person before cooking.
Always check the label for cooking instructions, as some pre-prepared joints may have specific advice. If your joint says “cook from frozen,” follow the packet guidelines closely and adjust times accordingly.
Food Safety and Storage
Always store raw gammon in the fridge and use it by the date on the package. Once cooked, let the joint cool completely, then wrap it well. It will keep in the fridge for up to 3 days. You can also freeze cooked gammon for up to 2 months. Slice it first for easier thawing later. Reheat slices until piping hot all the way through.
Using a meat thermometer is the best way to guarantee it’s cooked safely. Insert it into the thickest part, avoiding the bone if there is one. The core temperature should reach at least 70°C (160°F).
FAQs About Cooking Gammon
Do you have to boil gammon before roasting?
It is highly recommended. Boiling (simmering) ensures the meat is cooked through and tender before the roasting stage, which is really just for glazing and browning. It also removes excess salt.
How long does it take to cook a gammon joint?
Total time depends on weight. A 2kg joint typically needs about 1 hour 40 minutes simmering, plus 30-45 minutes glazing in the oven. Always use the 20-minutes-per-500g-plus-20-minutes rule for simmering as a guide.
What’s the difference between gammon and ham?
Gammon is cured pork that is sold raw and requires cooking. Ham is cured pork that has been cooked and is ready to eat, often served cold. So, when you cook a gammon joint, you are essentially making your own ham.
Can I cook gammon without a glaze?
Absolutely. A plain roasted gammon is still delicious. The skin will become crisp crackling if scored and roasted at a slightly higher heat. You can serve a sauce on the side instead.
Why is my cooked gammon tough?
Toughness usually comes from overcooking or skipping the simmering step. Simmering gently in water keeps the temperature steady and prevents the proteins from tightening to much. Also, ensure you carve against the grain.
What should I do with the cooking water?
Don’t throw it away! The water you simmered the gammon in is a flavorful, salty stock. Let it cool, skim off any fat, and use it as a base for soups, stews, or to cook lentils or peas in. Just remember it will be quiet salty, so you may not need to add extra salt to your dish.
Troubleshooting Tips
If your glaze isn’t browning, pop the joint under a hot grill for a few minutes at the end, but watch it closely to avoid burning. If the fat isn’t crisping, your oven might be to low or the joint might be to crowded in the tin.
If you find the meat is a bit dry after carving, it might have been over-roasted or not rested long enough. Serving it with a extra sauce or gravy can help. Next time, check the internal temperature with a thermometer to avoid overcooking.
Mastering how to cook a gammon joint in the oven is a rewarding process. With this method, you get succulent, flavorful meat and an impressive glazed finish. It’s a reliable dish for any occasion, from a family dinner to a holiday celebration. Give it a try—you might just find it becomes a regular favorite.