Simple Roast Gammon
Introduction: Why Roast Gammon?
Roast gammon is a beloved classic in British kitchens—perfect for Sunday dinners, festive occasions, or any time you want a juicy, flavorful roast that feeds a crowd. This simple roast gammon recipe delivers tender, succulent meat with a beautiful golden glaze, combining traditional flavours with straightforward preparation.
Whether you’re cooking a whole joint or slices, this recipe guides you through roasting gammon to perfection — juicy on the inside with a slightly caramelised, crispy exterior.
What is Gammon?
Gammon is the hind leg of pork that has been cured by dry-salting or brining, often smoked. It’s similar to ham but usually sold raw and requires cooking. When cooked, it’s sweet, salty, and richly flavoured — making it a perfect centerpiece for roast dinners.
Ingredients for Simple Roast Gammon
- 1.5–2 kg (3–4 lb) gammon joint, bone-in or boneless
- 1 litre (4 cups) water or cider (for boiling)
- 2 tbsp whole cloves
- 4 tbsp honey or maple syrup (for glaze)
- 2 tbsp Dijon mustard or English mustard
- 1 tbsp brown sugar
- Freshly ground black pepper
Step-by-Step Method
Step 1: Boil the Gammon
Place the gammon joint in a large pot and cover with water or cider. Add the cloves and bring to a boil, then reduce to a simmer. Simmer gently for about 20 minutes per 500g (1 lb) — this helps to tenderise and remove excess salt.
Step 2: Preheat Oven
Preheat your oven to 190°C (375°F).
Step 3: Prepare the Glaze
In a small bowl, mix the honey (or maple syrup), mustard, and brown sugar. This sweet and tangy glaze will caramelise beautifully on the gammon.
Step 4: Roast the Gammon
Remove the gammon from the simmering liquid and place it on a roasting tray. Score the fat in a diamond pattern with a sharp knife and stud the intersections with cloves (optional).
Brush the gammon generously with the glaze. Roast for 30–40 minutes, basting every 10 minutes with the glaze, until the outside is golden and sticky.
Step 5: Rest & Serve
Let the gammon rest for 15 minutes before slicing. This allows the juices to redistribute for moist slices.
Serving Suggestions
Roast gammon pairs wonderfully with:
- Roasted potatoes and root vegetables
- Peas or cabbage
- Homemade apple sauce or chutney
- Mustard or horseradish sauce
- Fresh crusty bread
Tips for Perfect Roast Gammon
- Don’t skip the boiling step — it helps reduce saltiness and tenderise the meat.
- Score the fat carefully to help the glaze penetrate and the fat to crisp.
- Use a meat thermometer to check for an internal temperature of 63°C (145°F) for safely cooked, juicy gammon.
- Let the meat rest well before carving.
Variations
- Cider-glazed gammon — substitute water with apple cider for boiling and add extra cider to the glaze for a fruity note.
- Maple & mustard glaze — mix maple syrup with grainy mustard for a richer glaze.
- Pineapple and brown sugar glaze — spread pineapple jam mixed with brown sugar for a tropical twist.
Nutritional Information (approximate per 100g)
- Calories: 160 kcal
- Protein: 20g
- Fat: 8g
- Carbohydrates: 2g
- Sodium: Variable depending on curing
FAQ
Q: Can I cook gammon without boiling it first?
A: It’s possible, but boiling helps tenderise and remove excess salt for a better texture and flavour.
Q: How long does leftover gammon keep?
A: Store cooked gammon in an airtight container in the fridge for up to 3 days.
Q: Can I freeze cooked gammon?
A: Yes, freeze sliced gammon for up to 2 months in a freezer-safe bag.
Conclusion
Simple roast gammon is a crowd-pleaser that combines ease of preparation with rich, satisfying flavour. Whether for a festive occasion or a hearty family meal, mastering this classic will become a staple in your cooking repertoire.