When cooking a gammon joint, a classic method would be to simmer the gammon first, then finish it in the oven with a glaze for extra flavour and caramelised finish. Start by boiling the gammon for around 30 minutes per 450g in water or a mixture of water and apple juice or cider for added sweetness and bay leaves, peppercorns, onions, or cloves for aromatic depth.

Once boiled, partially cooked and removed from the pot, trim away the rind (leaving a layer of fat), then score it in a criss-cross pattern. Brush on your glaze of choice, such as honey mustard, maple, and bourbon, and place it in a preheated oven at 200 °C (180 °C fan/gas mark 6). Roast for about 20-30 minutes, basting occasionally, until the exterior is golden and sticky. Rest before carving to lock in juices and enjoy hot or cold. 

Ham and gammon come from the hind leg of a pig, but the difference lies in how they’re prepared and served. Gammon is a cured but raw joint which should be cooked by boiling, roasting, or a combination of both before eating. Once it’s cooked, it’s then referred to as ham. Ham is pre-cooked gammon and can be eaten hot or cold, sliced for sandwiches, served in salads, or as part of a roast dinner. Put simply, gammon becomes ham after cooking. 

Yes, both uncooked and cooked gammon can be safety frozen. Uncooked gammon joints can be frozen for up to 6 months, great for planning ahead for festival meals. Cooked gammon or ham can be frozen for 3 to 4 months, just make sure it’s fully cooled before freezing and stored in an airtight storage to prevent freezer burn. For the best results, always thaw gammon in the fridge overnight, once it’s defrosted, don’t refreeze. Consume after thawing to maintain the best texture and flavour.

Typically, you should plan for around 200g of boneless gammon per person. For bone-in gammon, allow slightly more (roughly 113–150 g) per person to account for the weight of the bone. Following this guide helps to ensure hearty portions, with some leftovers for sandwiches, salads, or next-day meals. For large gatherings, consider sizing up slightly.

Yes, it’s perfectly safe to reheat cooked gammon (also known as ham), as long as it was stored properly and reheated thoroughly. Once cooked, gammon (which becomes ham) should be cooled within 2 hours and placed in the fridge, where it can be safely kept for up to 3-4 days.

When reheating, ensure the ham reaches an internal temperature of at least 75 °C to kill any potential bacteria. For food safety, never leave reheated gammon sitting out at room temperature, avoid reheating it more than once too, as this increases the risk of foodborne illness. By following these guidelines, you can safely enjoy leftover gammon without compromising on hygiene or health.