about 30 minutes per 500g, plus 15–20 minutes to glaze at 180°C (fan 160°C / 356°F, gas mark 4).
A glazed gammon joint is a proper centrepiece — brilliant hot for dinner or cold for sandwiches. The reliable guide is about 30 minutes per 500g at 180°C, wrapped in foil, followed by a quick glaze at a higher heat.
Weigh it and glaze it
Roasting the gammon wrapped keeps it moist while it cooks through; then you unwrap, score the fat, brush on a sticky glaze and blast it at 200°C to caramelise. Always check it reaches 75°C in the centre. If your joint is a salty one, soaking it overnight or giving it a short simmer first stops the finished ham being too salty.
Method
- Wrap the gammon loosely in foil in a roasting tin and heat the oven to 180°C (fan 160°C).
- Roast for about 30 minutes per 500g.
- Unwrap, snip off the skin leaving a layer of fat, score the fat into diamonds and brush with a glaze (honey and mustard is classic).
- Return to a hot oven at 200°C for 15–20 minutes until the glaze is sticky and caramelised.
How to tell it's cooked
- 75°C in the thickest part
- The meat is tender and pulls apart easily
- The glaze is golden and sticky
Times by size
| Size / type | Time |
|---|---|
| 1kg joint | about 1 hour + glaze |
| 1.5kg joint | about 1 hr 30 + glaze |
| 2kg joint | about 2 hours + glaze |
Food safety: Cook gammon right through to 75°C in the centre. If the joint is very salty, soak it in cold water overnight or simmer briefly first, then roast. Rest before carving, and cool leftovers quickly to refrigerate.