How to Cook Gammon: Boiling, Roasting & Glazing Guide
Published on 5th Dec, 2025
There’s nothing quite like the satisfaction of serving a perfectly cooked gammon joint. Whether you're mastering the art of cooking a Christmas ham for the whole family, or you're simply after a show-stopping centrepiece for a special Sunday roast, you want that joint to be moist, tender, and properly tasty. If you've been searching high and low for the best advice on cooking gammon for Christmas (or any time of year, truth be told), you've come to the right place. From picking out the best cut to sorting out the perfect glaze and even tackling the leftovers, we'll cover the lot!
The Basics of Choosing Your Joint
Gammon is the cured hind leg of a pig. It's a wonderful, easy win for a crowd-pleasing centrepiece or for making your own tasty slices of ham at home. Getting the selection right is key; a quality joint is half the battle won. But if you're set on the best, remember our Market Street Butchers are the fresh food experts. Pop by the counter, and they’ll happily share their know-how and make sure you get a top-quality joint. To help you get started, here are a few of the most common dilemmas customers ask when choosing their perfect cut…
Gammon vs. Ham: What’s the Difference?
This one causes a bit of confusion, so let's clear it up. Gammon has been cured but is sold raw and must be cooked before eating. Ham, on the other hand, is a cured joint that has already been cooked (either boiled or baked) and is sliced, ready to eat. When you hear talk of a 'Christmas Ham', particularly from our friends across the pond, they're generally referring to what we call a gammon joint that's cooked at home.
Bone-in vs boneless
Bone-in: For a joint with a deep, richer flavour, go for bone-in. The bone releases extra moisture and flavour into the meat as it cooks. Mind you, carving it takes a bit more effort!
Boneless: This joint is easier to handle and carve, making it brilliant if you've got a lot of people to feed quickly. It's often easier to slice thinly for sandwiches and leftovers.
Difference Between Smoked & Unsmoked
Smoked: If you like your food with a powerful, robust flavour that really stands out, choose smoked. It’s been slowly treated with smoke for a proper, hearty taste.
Unsmoked: This joint skips the smoke and delivers a lovely, straight-up savoury pork flavour that works well with a wider range of glazes and sides.
What to Look for to get the Best Crackling
If you’re hoping for some crunchy crackling with your gammon, look for a piece where the skin is nice and thick. Once home, the key is all in the preparation. Score right through to the fat, dry it out in the fridge uncovered overnight if you can, and always give it a good ol’ rub down with plenty of salt before it hits the oven.
Joint Size to Servings
To make sure you have plenty for your meal (and hopefully a few slices left over for sandwiches!), use this handy guide to understand what's the best joint size for the amount of people you're serving. We recommend aiming for between 170g and 200g of gammon per person.
Joint Size (Raw Weight) | Approx. Servings (170g-200g per person) | Good For... |
3 – 4 | A small roast or mid-week family meal. | |
5 – 6 | A Sunday roast or mid-week family meal. | |
7 – 9 | A typical family gathering with a little leftover. | |
10 – 12 | A bigger family feast or dinner party. | |
12 – 15 | A generously sized special occasion joint. | |
15 – 18 | A proper Christmas centrepiece or large gathering. | |
25 + leftovers | The ultimate centrepiece with lots for leftovers. |
Step-by-Step Cooking: How to Cook Gammon
There are two main ways to tackle your gammon joint: you can roast it straight away, or you can boil it first. Both methods lead to brilliant results; it just depends on the size of your joint and your preference!
How to Boil a Gammon Joint
Boiling first is often the best choice for larger cuts, as it ensures the meat is moist and seasoned right through.
Prep: Place the joint in a large pan and cover it completely with cold water or a liquid of your choice (cider or beer works well). Then add your flavourings, such as cloves, a few peppercorns, or a couple of bay leaves.
Boil & Simmer: Cover the pan, bring it to the boil, and then carefully skim any foam from the surface. Reduce the heat and simmer for 30 minutes per 500g, plus an extra 30 minutes. You are looking for it to reach an internal temperature of 75°C.
Finish: Once cooked, your joint is ready to be carved after a quick rest.
Alternatively (for Roasting): Drain the joint (keep that liquid for a great stock!). Remove any string or plastic bindings, and strip off the thick rind. Wrap the joint in foil and roast for the remaining cooking time. Unwrap, score the fat, add your glaze, and continue to roast uncovered for the final 20–30 minutes.
How to Roast a Gammon Joint
This is the simplest method for smaller joints or when you’re short on time. It gives you a great roasted flavour right away.
Preheat your oven to 180°C / Fan 160°C / Gas Mark 4.
Cover the joint loosely with foil to keep it moist during the main cook.
Roast your gammon for 30 minutes per 500g, plus an extra 30 minutes.
30 minutes before the end of the cooking time, remove the foil, score the fat, and brush over your chosen glaze. Let it cook uncovered for the remainder of the time to allow the fat to crisp up beautifully.
Your Perfect Christmas Glaze
Glazing is what turns a plain joint into a show-stopping honey glaze ham (or whatever flavour you fancy!). This step is critical: only apply the glaze during the final 20–30 minutes of cooking. Any earlier and that lovely sugar content will burn, leaving a bitter, spoiled crust—and we don't want that!
Need a great gammon glaze recipe? Have a look at some of our cracking ideas below:
How to Check Your Roast Gammon is Cooked
The only way to be absolutely sure your joint is safe and juicy is by using a digital meat thermometer. The internal temperature should hit 75°C at its thickest point.
The Finishing Touches
Now we’re on to the final touches—the resting, carving, and the perfect pairings that turn your gammon from meal into celebration.
Resting & Carving Gammon
Once your gammon is out of the oven, cover it loosely with foil and allow it to rest for a generous 15–20 minutes. This makes sure all those lovely juices settle back into the meat, giving you the most tender and succulent slices possible. When you're ready to start carving, hold the joint steady with the carving fork, and slice the meat evenly, cutting against the grain.
What Wine to Serve with Gammon
A salty, sweet, and rich gammon joint needs a drink that can cut through the richness without being overpowered. Here are some cracking pairings to consider:
The Best Old Vine Carignan
This is a more rustic option. It offers bold, spicy black cherry and herbaceous notes. These savoury elements work beautifully with the spices often used in the glaze (clove, star anise) and the richness of the pork.
The Best Gran Reserva Chilean Pinot Noir
Pinot Noir is a lighter-bodied red with high acidity and delicate red fruit notes such as cherry and raspberry. This profile is ideal as it won't clash with the salt or the sweet glaze, making it a fantastic choice for gammon or turkey.
The Best Grüner Veltliner
This white wine has brilliant acidity and a signature white pepper/citrus note that is superb for cutting through the richness of the pork fat and balancing the salty cure. It’s light, crisp, and incredibly refreshing.
The Best South African Chenin Blanc
This white wine has a vibrant, intense fruity apple flavour with a slightly honeyed finish. The intense fruitiness is essential for complementing the sweetness of the glaze (honey or maple) without becoming sour.
What to do with Leftover Gammon
If you managed to save any of that lovely meat, don't let it go to waste! You’ve got the best start for a brilliant Christmas ham leftovers recipe or quick weeknight meal. Here are a few simple ideas:
So there you have it—everything you need to turn a gammon joint into a truly show-stopping meal, whether it's for a festive gathering or just a special Sunday feed. From choosing between smoked and unsmoked to mastering the glaze, you now have the recipe for success.
But remember, a great meal starts with quality ingredients. And we are extremely proud of the quality of our British pork joints, which come directly from our trusted network of local farmers. This commitment means that when you shop with us, you are guaranteed a fresh, quality cut every time. Learn more about our British farmers below, or grab a joint from your local Morrisons and get cooking!
