Tips for Cooking Gammon
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Simmer gently before roasting to keep it tender.
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Peel the skin off post-boil to reveal fat for glazing.
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Score the fat to help the glaze caramelise and stick.
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Don't skip the rest time before slicing.
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Use a meat thermometer — internal temp should hit 70°C (160°F).
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Try apple juice or cider in the simmering liquid for extra flavour.
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Make extra glaze for basting midway through roasting.
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Add cloves to the scored fat for a festive touch.
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Use leftovers in sandwiches or bubble and squeak.
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Store slices in the fridge for up to 3 days — great cold too!
Serve It With Suggestions
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Creamy mashed potatoes
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Braised red cabbage
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Cauliflower cheese
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Pickled beetroot or onions
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Buttered greens
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Mustard sauce
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Yorkshire puddings
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Apple compote
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Crusty bread rolls
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Bubble & squeak from leftovers
FAQ's
Q: Do I need to soak the gammon first?
A: Most supermarket gammon is mild enough to skip soaking, but if unsure, soak for 4–6 hours to reduce salt.
Q: Can I cook gammon in a slow cooker?
A: Yes — cook on low for 6–8 hours with aromatics, then glaze and finish in the oven.
Q: Can I freeze cooked gammon?
A: Absolutely — slice and freeze in portions, tightly wrapped, for up to 3 months.
Q: How do I know when the gammon is cooked?
A: Use a thermometer — 70°C (160°F) internally, or ensure juices run clear when pierced.
Q: Can I use maple syrup instead of honey?
A: Yes — maple syrup adds a lovely smoky sweetness.
Q: What’s the difference between gammon and ham?
A: Gammon is raw and must be cooked; ham is pre-cooked and ready to eat.
Q: Can I make it spicy?
A: Add chilli flakes or hot English mustard to the glaze for heat.
Q: What sides go best with gammon?
A: Roasted root veg, creamy mash, and mustard sauce are classic pairings.
Q: Should I serve it hot or cold?
A: Both work well — hot as a main, cold in salads or sandwiches.
Q: Can I cook gammon the day before?
A: Yes — reheat gently or serve cold with condiments and salad.
