How To Cook Gammon first went up in 2010 as a handful of plain pages answering one question: how do you cook a gammon joint without it coming out dry and salty? It went quiet for a while. It's back now, rewritten from scratch and covering every way of cooking gammon, from a weeknight steak to the Christmas ham.
Where the timings come from
The simmering times use the long-standing British rule of 20 minutes per 450g plus 20 minutes. The glazing, slow cooker and air fryer times have been checked against UK retailers' cooking guidance and well-tested published recipes. The safe cooking temperature of 70°C, held for two minutes, comes from the Food Standards Agency.
Every oven, pan and joint is a bit different, so we always recommend checking with a meat thermometer rather than trusting the clock alone.
Keeping it right
If something on the site doesn't work for you, or you think a timing is off, tell us. We read everything and fix things when we're wrong.
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Updated 10 November 2026