Gammon Cooking
Time Calculator
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Gammon cooking times by weight
| Weight | Cooking Time | Water Temp | Internal Temp | Notes |
|---|---|---|---|---|
| 500g | 30 mins | Simmering | 75°C | Small joint |
| 750g | 45 mins | Simmering | 75°C | — |
| 1 kg | 1 hr | Simmering | 75°C | Most popular |
| 1.5 kg | 1 hr 30 mins | Simmering | 75°C | — |
| 2 kg | 2 hrs | Simmering | 75°C | — |
| 2.5 kg | 2 hrs 30 mins | Simmering | 75°C | — |
| 3 kg | 3 hrs | Simmering | 75°C | Large joint |
| 4 kg | 4 hrs | Simmering | 75°C | Very large |
Rule of thumb: 20 minutes per 500g + 20 minutes extra. Always check internal temperature reaches 75°C.
| Weight | Cooking Time | Oven Temp | Internal Temp | Notes |
|---|---|---|---|---|
| 500g | 40 mins | 180°C / 160°C fan | 75°C | Small joint |
| 750g | 55 mins | 180°C / 160°C fan | 75°C | — |
| 1 kg | 1 hr 15 mins | 180°C / 160°C fan | 75°C | Most popular |
| 1.5 kg | 1 hr 50 mins | 180°C / 160°C fan | 75°C | — |
| 2 kg | 2 hrs 25 mins | 180°C / 160°C fan | 75°C | — |
| 2.5 kg | 3 hrs | 180°C / 160°C fan | 75°C | — |
| 3 kg | 3 hrs 35 mins | 180°C / 160°C fan | 75°C | Large joint |
Rule of thumb: 25 minutes per 500g + 25 minutes extra. Cover loosely with foil for first half of cooking.
| Weight | Low Setting | High Setting | Internal Temp | Notes |
|---|---|---|---|---|
| 500g–1 kg | 4–5 hrs | 2–3 hrs | 75°C | Small |
| 1–1.5 kg | 5–6 hrs | 3–4 hrs | 75°C | Most popular |
| 1.5–2 kg | 6–7 hrs | 4–5 hrs | 75°C | — |
| 2–2.5 kg | 7–8 hrs | 5–6 hrs | 75°C | — |
| 2.5–3 kg | 8–9 hrs | 6–7 hrs | 75°C | Large |
Add at least 300ml liquid. Low setting gives more tender results. Always verify internal temperature.
Tips for the perfect gammon
Soak Before Cooking
If your gammon is cured (not pre-soaked), soak it in cold water for 12–24 hours beforehand to draw out excess salt. Change the water halfway through.
Always Check Temperature
The internal temperature must reach 75°C. Use a meat thermometer inserted into the thickest part, avoiding the bone, for an accurate reading.
Glazing for a Crispy Finish
After boiling, score the fat in a diamond pattern and brush with honey and mustard (or marmalade). Roast at 200°C for 20–30 minutes until caramelised and golden.
Rest Before Carving
Let your gammon rest for at least 15–20 minutes after cooking. This allows the juices to redistribute, resulting in a more moist and tender joint.
Frequently asked questions
The standard rule for boiling gammon is 20 minutes per 500g, plus an additional 20 minutes. So a 1kg joint takes around 1 hour, and a 2kg joint takes around 2 hours. Always bring to the boil first, then reduce to a gentle simmer.
Gammon is safe to eat once the internal temperature reaches 75°C (167°F). Use a digital meat thermometer inserted into the thickest part of the joint, making sure not to touch any bone, for an accurate reading.
It’s generally recommended to defrost gammon fully in the fridge before cooking (allow 24 hours per kg). However, if cooking from frozen, add approximately 50% more cooking time and ensure the internal temperature still reaches 75°C throughout.
A 1–1.5kg gammon joint takes 5–6 hours on low or 3–4 hours on high. Larger joints of 2–2.5kg take 7–8 hours on low or 5–6 hours on high. Always add at least 300ml of liquid (water, cider, or stock) to keep the joint moist.
If your gammon hasn’t been pre-soaked by the producer, it’s recommended to soak it in cold water for 12–24 hours before cooking to remove excess salt. Change the water halfway through. Many supermarket gammons are now pre-soaked, so check the packaging first.
Gammon is a cured but uncooked cut of pork (usually from the hind leg), while ham is gammon that has been cooked. Once you cook your gammon joint, it technically becomes ham. Both are cured with salt, and gammon may also be smoked.