Gammon cooking times
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.
- A gammon is the back leg of a pig, including the joint.
- In-joint gammon can be tenderised by boiling 20 minutes per pound, plus an additional 20 minutes to ensure doneness.
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.