Gammon cooking times

Updated February 21, 2017

A gammon is the back leg of a pig, including the joint. The name comes from an old French word, "gambe," referring to a ham or hind leg. Because gammon hams are cured differently and are typically sold uncooked, the cooking times are longer than for smoked, baked and ready-to-eat hams.

Roast the Gammon

A gammon will roast to a delicious texture when placed in a preheated 350-degree oven for 30 minutes per pound, plus an additional 30 minutes of cooking time. Coat the gammon with your favourite glaze during the last 45 minutes to 1 hour of roasting time.

Boil the Gammon

In-joint gammon can be tenderised by boiling 20 minutes per pound, plus an additional 20 minutes to ensure doneness.

Smoked Gammon

Over a charcoal grill loaded with white-hot coals arranged in a circle, smoke the gammon for approximately 1 hour per pound. Add a fistful of soaked hickory chips to the coals, and vent the grill to circulate aromatic smoke throughout the meat.

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About the Author

James Clark began his career in 1985. He has written about electronics, appliance repair and outdoor topics for a variety of publications and websites. He has more than four years of experience in appliance and electrical repairs. Clark holds a bachelor's degree in political science.