What you need
- 2.5kg boned middle gammon, rolled and tied
- 1 onion, halved
- 2 sticks of celery, chopped
- 3 bay leaves
- 1 tsp black peppercorns
- 4 tbsp dark muscovado sugar or thick-cut marmalade
- 2 tbsp English mustard
- Cloves, to stud (optional)
Method
Decide whether to soak
Big traditional joints from a butcher are often saltier than supermarket ones. If the butcher says to soak it, or you're not sure, cover it with cold water and leave it in the fridge overnight, changing the water once.
Find a big enough pan
The joint needs to be covered in water. If your largest pan won't do it, use a stockpot or a clean preserving pan, or cut the joint in two along the string and cook both pieces together, timing them by the weight of the heavier piece.
Simmer with the string on
Leave the string on, because it keeps the joint in shape. Cover with cold water, add the veg, bay and peppercorns, and bring it slowly to the boil. Skim, then drop the heat to a bare simmer and partly cover the pan. A 2.5kg joint needs 2 hours 15 minutes.
Glaze
Heat the oven to 200°C (180°C fan, gas 6). Lift the gammon out, snip off the string and strip off the skin, leaving a thin layer of fat. Score the fat in diamonds, stud with cloves if you like, then spread over the mustard and sugar or marmalade.
Roast
Roast it in a foil-lined tin for 20 minutes, until it's dark and bubbling.
Rest
Check that the centre reads 70°C. Rest it for 20 minutes, loosely covered with foil, before carving.
A boned middle is the joint to buy when you're feeding a crowd. There's no bone to carve around, and very little waste, and it comes out as a neat, even roll that slices beautifully hot or cold. It's also a big piece of meat, so the main thing to get right is time.
Timings by weight
| Joint weight | Simmer | Then glaze | Rest |
|---|---|---|---|
| 2kg | 1 hr 50 min | 20 min | 20 min |
| 2.5kg | 2 hr 15 min | 20 min | 20 min |
| 3kg | 2 hr 35 min | 20 min | 20 min |
| 3.5kg | 3 hr | 20 min | 20 min |
| 4kg | 3 hr 20 min | 20 min | 20 min |
A long, thin joint cooks a little faster than a short, fat one of the same weight. That's why the thermometer matters more here than on a small joint. Push it into the very centre of the roll.
Buying one
Ask the butcher whether it's smoked or green (unsmoked), and whether it needs soaking. A good butcher will know exactly how it was cured and will tell you. If you're cooking for Christmas, order it a week or two ahead, because the boned middles go first.
Making it ahead
This is the one to cook the day before. Simmer it, let it cool in the liquor for half an hour, then lift it out and chill it. On the day, wrap it loosely in foil and heat it at 180°C (160°C fan, gas 4) for about 30 minutes per kilo. Then unwrap it, glaze it and give it a final 20 minutes at 200°C. Check that the middle is back up to 70°C before you carve. It frees up the hob on the busiest day of the year. There's a full plan for the big day on the Christmas gammon page.
Straight answers
What is a boned middle gammon?
It's the middle section of the leg, from between the hock and the corner, with the bone taken out and the meat rolled and tied. It's lean, cooks evenly and carves into neat, round slices, which is why it's popular at Christmas.
Should I take the string off before cooking?
No. Leave it on while you simmer so the joint holds its shape. Take it off just before you glaze.
How many people does a boned middle gammon feed?
Allow roughly 200g of raw weight per person for a main meal, so a 2.5kg joint feeds 10 to 12, more if you're carving it cold for a buffet.
How long for a 4kg boned middle gammon?
Simmer it for about 3 hours 20 minutes, glaze it for 20 minutes, then rest it for 20. Use a thermometer, because a joint that size varies a lot depending on how thick it is.
Updated 10 November 2026