Old recipes always say to soak gammon overnight. That made sense when every gammon was cured hard to keep for months. Most of what you buy today is cured much more gently, and soaking it just washes out the flavour.
How to tell
Read the label. If it says to soak, soak it. If it says nothing, it almost certainly doesn't need it.
Ask the butcher. They'll know how it was cured. Dry-cured and traditional cures are the ones to watch.
Do the taste test. Cut a thin sliver from the end, simmer it in a little water for a couple of minutes and taste it. If it's pleasantly salty, cook as normal. If it makes you wince, soak the joint.
How to soak
Put the joint in a bowl or a clean bucket big enough to cover it with cold water, and leave it in the fridge overnight. Change the water once if you're up early. Drain it, then simmer it in fresh water.
The quick version
No room in the fridge, or forgot? Cover the joint with cold water, bring it to the boil, then drain it and start again with fresh water. That takes out a good amount of salt in ten minutes, and you can carry on with the normal boiling times straight away.
Straight answers
How long should I soak a gammon joint?
If it needs soaking, leave it overnight, for 8 to 12 hours, in cold water in the fridge. Change the water once if you can.
Can I soak gammon at room temperature?
No. Raw meat should stay in the fridge. If it won't fit in a bowl in the fridge, use the quick method instead.
Is there a quick alternative to soaking?
Yes. Put the joint in a pan of cold water, bring it to the boil, then throw that water away. Start again with fresh water and cook as normal. It takes out a fair bit of the salt.
Does smoked gammon need soaking?
Smoking doesn't make it saltier. The cure does. A mild smoked supermarket joint doesn't need soaking. A traditional smoked joint from a butcher might.
Updated 10 November 2026