Another Christmas special of ours!! We are really trying to get all our Christmas posts published before its too late, keep an eye out as we still have more to come! Here is our Glazed Gammon Joint Recipe, perfectly cooked and fantastic all year round. Always makes an appearance at our Christmas table! A firm family favourite. Also great for boxing day when we like to pig out on cold meats and cheeses!
Follow our recipe at the end of the page for how to cook, we have also included step by steps below!
We have used a 2kg boneless Gammon joint here, they are available from all supermarkets. There is easily enough to serve 6 people with second helpings here!
You can add more herbs or even onion and veg to the boiling/pressure step. But we keep it simple with just water and bay leaves. We love the taste of the ham as it is & prefer to add the flavour on the glaze instead! You will see below in recipe card both instructions for how to Pressure cook Gammon and How to Pan cook Gammon!
Gammon in Pressure Cooker or Hob?
We like to pressure cook the Gamon Joint as it is super easy, quick and cooks perfectly every time! If you haven’t got a Pressure Cooker, I highly recommend the Pressure King Pro, we have had ours for almost a year now and use it every week! Speeds up dinner times and everything that comes out of it is so tasty, have yet to have recipe failure from it!
A 2kg Boneless Gammon takes 50 minutes on Meat setting, alternatively, you can cook in a pan on the hob for 1hr 30 min.
Once it is done the gammon fat will be super soft and ready for scouring in a diamond pattern, we then added cloves for extra flavour! In all honesty, we went a bit OTT with cloves here, but wanted it to look even and well covered for the photo! You can use half the amount we used!
Next, it is time to choose your glaze! We used our favourite Sticky Beer and Honey Glaze follow the link for ingredients. You can make this whilst the Gammon is cooking. Or just stick with a simple Honey & Mustard glaze, mix 4 tbsp Honey with 4tbsp Mustard and spread over the Gammon fat.
Cover the whole top layer of Gammon fat with your chosen glaze, place in the oven for at least 25 minutes to brown off the top fat glazed layer.
Here is the final outcome! You have got to agree that is a masterpiece to bring to the Christmas dinner table! Take a look at our Roast Potatoes recipe we shared last week. We will soon be sharing our Christmas vegetables recipe too!
Time to get a sharp carving knife and slice on down! What a fantastic sight, look how perfect that Gammon is!!
Gammon Serving Suggestions :
- Roast Potatoes
- Vegetables
- Chips and Beans
- Fried Egg and Peas
- Cold meats platter
- Pasta
- Quiche
- Rice
- Sandwich
- Mash & Cabbage
- Cauliflower Cheese
- Omelette
- Salad
- Yorkshire Puddings & Stuffing
We served our gammon up with our Roast Potatoes and veg on the first day, then the following day we had it with fried eggs, Chips and Beans.
How long to cook Ham/ Gammon joint per kg?
If you have a different size joint adjust time accordingly……
Pressure Cooker Method– Pressure cook for 25 min Per Kg / 11 min per lb
Allow 10-minute natural release on all joint size
Pan Method– Simmer for 45 min Per Kg / 20min per lb
Time in oven to brown glaze off is always about 25 minutes regardless of the size of joint.
So to summarise
How long to cook Gammon/Ham in Pressure Cooker?
The following joint sizes in pressure cooker take time indicated below, plus 10 min natural release and 25 min in oven to crisp off.
1kg – 25 min
2kg – 50 min
3kg – 1hr 15 min
4kg – 1hr 40 min
5kg – 2hr 5min
How long to cook Gammon/Ham Pan method on hob?
The following joint sizes on the hob, simmer for time indicated below, and 25 min in oven to crisp off.
1kg – 45 min
2kg – 1hr 30 min
3kg – 2hr 15 min
4kg – 3hr
5kg – 3hr 45min
Glazed Gammon Joint Recipe
Equipment
Ingredients
- 2 kg (4 ½ lb) unsmoked Gammon/Ham Joint
- 500 ml (2 cup) Water
- 2 Bay Leaves
- cloves
Glaze options
Glaze option 2
- 4 tbsp Honey
- 4 tbsp English Mustard
Instructions
Pressure cooker Method
- Soak the gammon joint for at least 6 hours in cold water (we normally do it overnight)
- Drain the water and place the gammon fat side facing up in the pressure cooker pot
- Add the Bay leaves and pour 500 ml of water over top (it will not cover the gammon that is fine)
- Close the lid, pressure valve turned to closed position.
- Place pressure cooker on meat setting for 50 minutes, with 10 min natural release at the end
- Preheat the oven at 200°C. Make your glaze whilst gammon is cooking. Follow directions to make Beer & Honey Glaze . Or make a simple Honey and Mustard glaze. Mix together 4 tbsp Honey & 4 Tbsp Mustard, ready to be brushed on top.
- Once the Pressure cooker is finished, carefully remove the meat from Pressure cooker and place on your desired cooking tray
- Score the fat layer of the gammon with a sharp knife into diamonds
- Place cloves into the diamond cuts, now pour/spread your desired glaze over the gammon joint
- Place in the oven and cook for 25-30 minutes until the gammon fat has browned slightly.Remove from oven and cover with foil until ready to serve
Pan Method
- Soak the gammon joint for at least 6 hours in cold water (we normally do it overnight).
- Place the ham in a pot and cover with water, over a medium heat, bring to the boil and then place on a simmer for 1 hr 30 mins
- Preheat the oven at 200°C. Make your glaze whilst gammon is cooking. Follow directions to make Beer & Honey Glaze . Or make a simple Honey and Mustard glaze. Mix together 4 tbsp Honey & 4 Tbsp Mustard, ready to be brushed on top.
- Once cooked, remove from the pot carefully and place on your desired baking tray
- Score the fat layer of the gammon with a sharp knife into diamonds
- Place cloves into the diamond cuts, then pour your desired glaze over the gammon joint
- Place in the oven and cook for 25-30 minutes until the gammon fat has browned slightly.Remove from oven and cover with foil until ready to serve
Notes
If you have a different size joint adjust time accordingly……
Pressure Cooker Method– Pressure cook for 25 min Per Kg / 11 min per lb
Allow 10-minute natural release on all joint size
Pan Method– Simmer for 45 min Per Kg / 20min per lb
Time in oven to brown glaze off is always about 25 minutes regardless of the size of joint. So to summarise Pressure Cooker Gammon/Ham The following joint sizes in pressure cooker take time indicated below, plus 10 min natural realease and 25 min in oven to crisp off.
1kg – 25 min
2kg – 50 min
3kg – 1hr 15 min
4kg – 1hr 40 min
5kg – 2hr 5min Pan Cooked Gammon/ Ham The following joint sizes on the hob, simmer for time indicated below, and 25 min in oven to crisp off.
1kg – 45 min
2kg – 1hr 30 min
3kg – 2hr 15 min
4kg – 3hr
5kg – 3hr 45min
Nutrition
Hope you enjoyed this Glazed Gammon Joint Recipe and found it easy to follow? Please spare some time to leave us a comment/review below.
I have never tried a gammon joint, but this is definitely on my list of foods to try very soon! That glaze looks so amazing and flavorful.
You will love it! The glaze was so good! We just finished off the last bit tonight with Yorkshire puddings, Apple Sauce, Stuffing and Vegetables!
You had me at the beer and honey glaze. This looks so interesting and sumptuous – a great cold weather recipe to try this week, I’m thinking!
Beer and Honey glaze is perfection! I don’t even normally like beer!
This looks really fancy and upscale, but you made it seem really easy to prepare. That’s awesome! Thanks for sharing (:
It was so easy! I have always done it on hob previous years, this is the first time in pressure cooker! Came out even better!
That glaze looks amazing! Heck, the honey and mustard glaze sounds good too. Looks delish 😀
Give it a go you will love it!
I love salmon and adding the cloves is a great idea!
I assume you meant Gammon! lol Not sure the cloves would work with Salmon! It was lovely!
This looks so simply delicious and juicy!
Hi Angela
It sure was delicious!!
Thanks for your comment
This Gammon recipe looks so good and perfect for Christmas!
Hi Genevieve
Thank you, this gammon was lush and yes it’s fantastic for Christmas!!
Enjoy!
Color came out just perfect and that glaze, I’m all in.
Hi Gari
Thank you!!
We loved this gammon recipe and it came out great with our Beer and honey glaze!
This looks so amazing. I love honey glaze over my gammon joints, for some reason they always taste better with honey.
Hi Nyxie
Thank you for comment
We loved the gammon and honey glaze is definitely our favourite for this recipe!!
Oh man, that glaze looks like perfection!! Those veggies also look perfectly roasted! YUM!!
Hi Ai
Thank you for great words
The glaze was perfection and the roasted veg was superb!!
Enjoy!
That looks delicious. I have never heard of Gammon.
Hi Aimee
Thank you, we call it Gammon but I’m sure in the states they call a Ham joint same thing really!
Hope you enjoy if you try this recipe!!
This looks so delicious! I have never heard of or cooked Gammon. You gave such clear and complete details on how to prepare this, that I feel very confident I can cook this for my family of six. Thank you for a new recipe!
Perfect for big families, glad our step by steps are helping x
I just love that glaze, it sound so delish! What a great holiday recipe 🙂
thank you we love it too!
I love gammon at Christmas! I think I like it even more than Turkey! Your glaze sounds delicious!
We prefer it to Turkey which is why we do both!!