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.
Gammon joint cooking times
As a guide for a boneless joint in the oven at 180°C (fan 160°C): about 30 minutes per 500g, so roughly 55–70 minutes for 1kg, until the centre reaches about 70–75°C. Glaze uncovered for the last 15–20 minutes and rest for 10–15 minutes before carving. To boil instead, see how to boil a gammon joint (times per kg).
Shop the cuts in this guide
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Gammon joint FAQs
How long does a gammon joint take to cook?
In the oven at 180°C (fan 160°C), allow about 30 minutes per 500g: roughly 55–70 minutes for a 1kg boneless joint, until the centre reaches about 70–75°C.
What is gammon?
Gammon is raw cured pork from the hind leg, which is why it must be cooked through. See what is gammon (gammon vs ham).
Should you boil gammon before roasting?
You can boil it first and finish it in a hot oven with a glaze, or roast it from raw as above. Boiling times are in how to boil a gammon joint.
What temperature should gammon be cooked to?
Cook it to 70°C held for 2 minutes in the centre, the UK benchmark for cured pork.
