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.
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.