The cooking time for gammon can vary depending on the method you choose, as well as the weight of the meat. Here’s a detailed guide for each cooking method:

Boiling

Simmer for 20 minutes per 450g, plus an additional 20 minutes. You can enhance the flavor by adding bay leaves, peppercorns, or cinnamon to the water. Optional- change to fresh boiling water half way through to reduce saltiness of the meat.

Boiling gammon is a classic and simple method. To boil gammon, simmer it for 20 minutes per 450g of meat, then add an additional 20 minutes of cooking time. The key to enhancing the flavor during this process is to season the water with aromatic ingredients such as bay leaves, peppercorns, cinnamon sticks, or even a splash of apple cider vinegar for a tangy twist. If you like, you can also add a small amount of brown sugar to the water to balance out the saltiness of the gammon. Make sure to check the water level throughout the cooking process to ensure the meat is fully submerged and doesn’t dry out.

Roasting
Cook at 180°C for 30 minutes per 450g, plus an extra 30 minutes. Cover with foil, and uncover about 20–30 minutes before the end to apply a glaze.

Roasting gammon gives it a deliciously crispy outer layer, making it a popular method for special occasions. Preheat your oven to 180°C (350°F), and cook the gammon for 30 minutes per 450g of meat. After the initial cooking time, add an extra 30 minutes to ensure that it’s fully cooked. For the best results, you can cover the gammon with foil during the first part of the roasting process to retain moisture. About 20–30 minutes before the end of the cooking time, remove the foil and glaze the gammon with your preferred glaze—whether it’s honey, mustard, or a spiced fruit-based glaze. This will give the meat a glossy, caramelized finish that enhances both the flavor and presentation.

Slow Cooking
Cook for 10 hours for a pulled pork-style texture or until the gammon is firm enough to slice. To check if the gammon is cooked, insert a knife or skewer into the center. If it springs back, it needs more time.

Slow cooking is ideal for those who prefer a tender, pulled pork-style texture. Place the gammon in a slow cooker and cook it on low for around 10 hours. This method will result in a melt-in-your-mouth texture that’s perfect for shredding. If you prefer to slice the gammon, you can check it periodically after 8 hours, as it may be firm enough to slice into thick, juicy pieces at that point. Slow cooking is perfect if you want to prepare a hands-off meal or if you plan to serve the gammon in dishes like sandwiches or as part of a hearty meal.

Checking Doneness
To determine if the gammon is properly cooked, you can insert a knife or skewer into the thickest part of the meat. If the knife or skewer meets resistance or feels “springy,” the gammon is likely undercooked and needs more time. The ideal cooked gammon should feel tender and juicy, without being overly firm or dry. If you’re roasting or boiling, using a meat thermometer can also help you check for an internal temperature of around 75°C (165°F) to ensure it’s cooked to perfection.

By adjusting the cooking time and method to your desired outcome, you can enjoy gammon that’s tailored to your personal preference, whether that’s a tender, melt-in-your-mouth texture or a hearty, sliceable cut.