How To Cook Smoked Gammon In The Oven

Smoked gammon is a festive favourite, but it is just as enjoyable for everyday meals when you want something savoury, tender, and full of flavour. Baking smoked gammon in the oven gives you a balance of soft meat and a beautifully caramelised exterior. Because smoked gammon is cured, the goal is to gently cook it through, manage the saltiness, and finish it with a glaze that brings out its natural sweetness. The process is slow but simple, and the end result is a juicy piece of meat that slices perfectly for serving.

1. Prepare the Gammon for Baking
   Begin by preheating your oven. Place the smoked gammon in a pot and cover it with cold water. This short pre-boil helps reduce the saltiness and softens the meat before it enters the oven. Bring the water to a simmer and let the gammon cook gently for about thirty minutes. You can add bay leaves, peppercorns, onions, or carrots during this step to infuse a subtle flavour. Once done, lift the gammon out and place it in a roasting dish. Pat it dry so the glaze sticks better later.
2. Set Up the Roasting Dish
   Position the gammon with the rind or fat side facing up. Pour a little stock, water, or apple juice into the bottom of the roasting dish to create steam as it bakes. This keeps the meat tender and prevents it from drying out. Cover the dish tightly with foil so the heat surrounds the gammon evenly. This covered bake is important for softening the cured meat without toughening it.
3. Slow-Bake Until Tender
   Place the covered gammon in the oven and let it cook gently for an hour or more, depending on its size. Slow cooking at a moderate heat allows the fibres to relax while retaining moisture. Check occasionally to make sure there is still liquid in the bottom of the pan. When the interior becomes tender and the meat gives easily when pressed, it is ready for the final stage. At this point, remove it from the oven and carefully peel off the rind, leaving a neat layer of fat on top.
4. Glaze and Brown the Surface
   With the rind removed, score the fat lightly in a diamond pattern so the glaze can soak in. Brush the top generously with a mixture such as honey and mustard, brown sugar and pineapple juice, or apricot jam and soy sauce. Increase the oven temperature and return the gammon to the oven uncovered. The high heat helps caramelise the glaze, creating a glossy, golden finish. Watch closely so the sugar does not burn, brushing again if you want a thicker coating.
5. Rest, Slice, and Serve
   Once the gammon is beautifully browned and fragrant, remove it from the oven and let it rest for several minutes. This resting stage makes the slices neater and juicier. Cut it into thin or thick slices depending on how you prefer to serve it. Smoked gammon from the oven goes well with roast vegetables, mashed potatoes, festive sides, or simple sandwiches. It keeps tender even when cold, making it perfect for leftovers.

Also Read: How To Cook Goat Meat