Oven gammon steaks are the hands-off weeknight treat — a hot tray, sticky edges, and a juicy middle without standing over a grill. Gammon Steak 2x 8oz is the classic pair for egg and chips nights; Boneless Gammon Joint 1kg is the joint when you want leftovers for sandwiches. Shop both in gammon and pork.
Oven method
Preheat the oven to 200°C (fan 180°C). Pat the steaks dry. Snip the rind or fat edge in a few places so the steak stays flat rather than curling. Go easy on salt — gammon is already cured — and finish with a crack of pepper or a light brush of honey or mustard in the last five minutes if you like sticky edges. Line a tray with baking paper or a light oil film and space the steaks with a finger-width gap. For a typical 8oz gammon steak: 18 to 25 minutes, flipping once halfway, until the centre is hot through (around 70–75°C) and the fat edge is golden. Rest two to three minutes on a warm plate. One layer only; stacked steaks steam. Watch honey glazes from minute fifteen — sugar browns fast on a hot tray.
Grill, pan and air fryer backup
No oven: medium grill 5 to 7 minutes a side, hot pan 4 to 6 minutes a side, or air fryer 180°C for 12 to 16 minutes flipping halfway. A fried egg and chips finish the plate. Browse gammon for steaks and joints, and pork for chops and bacon beside.
What to serve
Egg and chips, pineapple rings, peas, or a sharp salad. Leftover gammon slices cold into sandwiches with mustard — better cold than reheated hard. Freeze spare steaks flat; thaw in the fridge overnight so they cook evenly rather than staying icy in the middle.
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.