Oven gammon joint is the classic British centrepiece — sticky glaze, juicy slices, and leftovers that make the best sandwiches. Boneless Gammon Joint 1kg is the weeknight-sized joint; Gammon Steak 2x 8oz is the steak pack when you want a quicker plate. Shop both in gammon and pork.
Oven method
Preheat the oven to 180°C (fan 160°C). Pat the joint dry. Score the fat in a diamond pattern if there is a fat cap, and go easy on salt — gammon is already cured. Sit the joint in a roasting tin with a splash of water or apple juice in the base (a centimetre or so — not a bath). Cover loosely with foil and roast for about 30 minutes per 500g as a guide for a 1kg boneless joint — roughly 55 to 70 minutes — until the centre hits about 70–75°C. Remove the foil for the last 15 to 20 minutes, brush with honey, mustard, or a glaze of your choice, and return uncovered so the outside turns sticky and golden. Rest 10 to 15 minutes before carving so the juices stay in the slice. Watch the glaze — sugar browns fast, so tent loosely if it is catching early. Do not skip the rest; carving straight from the oven empties the juices onto the board.
Slow cooker and pan backup
No long oven sit: slow cooker on low 6 to 8 hours with a splash of stock then glaze under a hot grill, or simmer gently in a covered pan then finish in a hot oven for sticky bark. Browse gammon for joints and steaks, and pork for chops and bacon beside.
What to serve
Roast potatoes, greens, and parsley sauce, or egg and chips for a simpler plate. Leftover gammon is excellent cold in sandwiches with mustard, or diced into pies and fried rice. Freeze leftover slices flat; thaw in the fridge overnight.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.