How To Cook a Smoked Gammon Joint

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Oyster Gammon Joint

How To Cook a Smoked Gammon Joint

How to cook a Smoked Gammon Joint.

Boiled, baked or roasted, smoked gammon joints are a traditional meal served in many British homes.  The type of wood chips that the gammon joints are smoked over determines their smoky flavour.  Ours are smoked over oak chips, for a period of 14 to 16 hours, to create our truly incredible flavour, with no extra colours added.  A Smoked Gammon Joint is an ideal meal for busy cooks because it’s simple enough to prepare for a weekday meal, yet tasty, and attractive enough to serve to unexpected guests.


Medium sized smoked gammon joint
A large stockpot with lid
4 medium potatoes, peeled
Couple of large carrots, peeled
1 large onion, skin removed
Roasting pan
2 tbsp. olive oil
1 tbsp of each of the following:

honey or dark molasses, brown sugar, yellow mustard or one of our condiments for pork, Worcestershire sauce, tomato paste, balsamic vinegar

Aluminium foil

Here is our step by step guide on how to cook a smoked gammon joint.

Step 1
Fill a large stockpot with water, and bring the water to a boil. Place the gammon joint into the pot. Cover the pot, and simmer over a low heat for 1 hour.

Step 2
Preheat the oven to 400F / 200C.

Step 3
Drain the water carefully from the pot, and remove the skin from the gammon joint. Insert the small end of each clove into the fat all over the gammon joint.

Step 4
Cut the carrots, onion, and potatoes into bite-size pieces with a sharp knife, and put them into a preheated roasting pan. Drizzle the vegetables with the olive oil, and toss them to coat. Place the gammon joint in the middle of the pan.

Step 5
Stir together the honey, brown sugar, mustard, Worcestershire sauce, tomato paste and balsamic vinegar in the small mixing bowl to make a simple glaze or try one of our condiments for pork as a delicious glaze instead.

Step 6
Pour the glaze over the gammon joint, and wrap the entire roasting pan in aluminium foil.

Step 7
Place the roasting pan in the oven and cook for 65 to 75 minutes until fully cooked. Ten minutes before the joint is finished cooking, remove the aluminium foil so the glaze will darken and caramelize.

When putting cloves into the gammon, take care not to burn yourself, because the meat will be very hot.

Rotate your gammon joint halfway through cooking if you’d like the underside of the meat to be caramelized.

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Comments (4)

  • angela Reply

    hi as I want to prepare the smoked gammon for the first time I wanted to ask if it should be blanched to remove the salt or cook it immediately for an hour thanks.

    September 18, 2019 at 8:28 am
    • Wiltshire Bacon Co Reply

      The cure we use is very mild so it is not necessary to blanch the joint first.
      It is best just to rinse the joint under the cold water tap prior to cooking.

      September 18, 2019 at 8:08 pm
  • Cgpoulin Reply

    How about adding Ginger ale to this recipe once moved to oven to bake?

    June 10, 2020 at 9:59 pm
    • Wiltshire Bacon Co Reply

      must try it!
      sounds ideal

      June 11, 2020 at 4:04 pm

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