Easy oven-baked gammon

Take a piece of supermarket gammon, smother it with honey, chilli, soy sauce and ginger, and pop it in the oven for 50 minutes for the most succulent and tasty gammon you have ever tasted. This recipe for easy oven-baked gammon is the recipe you didn't know you needed.

Jump to:

• Oven-baked gammon
• What you will need
• What to do
• Other serving ideas
• Freezing and storage
• Notes on the cooking time
• Save for later
• Other recipes
• 📋The recipe

Oven-baked gammon

If you thought that the only way to cook a gammon was to boil it before baking it in the oven, then you'd be wrong. This is my quick and easy way to cook a small gammon roast directly in the oven, for juicy and succulent slices of gammon that are full of flavour every single time.

I smother the gammon with a mixture of honey, chilli, dark soy sauce and ginger and cover it tightly with a lid of tin foil. Then I just put it into the oven to roast. Because it's tightly covered the steam can't escape, and the gammon steams in the fragrant flavours from the marinade until you have a perfectly cooked pink ham that's packed with flavour.

This recipe is for the small prepackaged pieces of gammon that you find in the supermarkets, next to the bacon. The largest one I've done has been 750 grams (just over one and a half pounds) and one of these will easily serve 4 people with enough leftovers for sandwiches the next day. These little gammons are cheap as chips too, so it's a very economical meal.

This oven-baked gammon is ideal for slicing and serving cold with salads which makes it absolutely perfect for these long hot days we've been having recently. I like to pop it in the oven early in the morning (before the sun starts to come in through my kitchen window). It only takes 50 minutes to bake, then I leave it to cool down in the cooking juices before slicing it and serving it cold for supper.

I have to say this gammon tastes far better than the slices of supermarket pre-packaged ham!

This isn't intended to be a recipe for a fancy glazed gammon, the type you'd typically make for Christmas or Thanksgiving. This is just a simple and easy recipe for an economical mid-week meal.

What you will need

Equipment

All you will need by way of equipment is a baking dish which is large enough to take the gammon, and a roll of tin foil to make a lid. I used my old stainless steel baking dish that I've had for longer than I care to remember, and it works perfectly. If you have a Dutch oven with a tightly fitting lid you can use that instead.

Ingredients

**You can find the complete recipe for easy oven-baked gammon on the printable recipe card at the end of this post**

Gammon - Prepackaged gammon - you can get this either smoked or unsmoked. I prefer the unsmoked version, but the recipe will work for the smoked version too. You may find the smoked version has a saltier taste than the unsmoked version.

Honey - any runny honey will be fine.

Chilli - I like to use a jar of ready-chopped red chilli, which is almost a paste but still has bits of chilli in it. For this recipe, I prefer to use chilli from a jar rather than chopping up a fresh chilli because the chilli in a jar has been pre-cooked. Don't overdo the chilli when adding it to the gammon - you want to enhance the flavour of the ham, not overpower it.

Dark soy sauce - use your favourite brand.

Ginger paste - this is just ginger root that has been pulverised into a paste or a puree.

I don't add salt to this recipe because I feel the dark soy sauce adds sufficient seasoning.

What to do

Prepare the gammon

Top tip - if you line your baking dish with tinfoil before adding the gammon you'll find it much easier to clean afterwards!

Note - you can leave the inner plastic sleeve on the gammon and remove it once the gammon is cooked. I prefer to remove it for 2 reasons:

• I don't like the idea of the plastic being around the meat in the oven
• I want to get as much of the flavouring ingredients onto the gammon as possible.

Bake

You will notice that the gammon has unfolded (this is because we removed the inner plastic sleeve). Don't worry, once the gammon has been sliced you won't notice it.

Serve slices of gammon cold with salads.

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Other serving ideas

If you intend to serve this gammon cold with salads you may like to try one of these:

• Tuna noodle salad with lemon
• Spicy beetroot salad
• Curried green bean salad
• Creamy coleslaw with buttermilk dressing
• Copper penny salad (sweet and sour carrots)
• Tomato and onion pasta salad

This oven-baked gammon is also delicious served hot as a roast with vegetables and roast potatoes.

I use leftovers to make sandwiches. If you have a lot left over you may like to use it to make ham and mushroom tagliatelle with black pepper sauce or this crustless ham and cheese quiche with sweetcorn.

Freezing and storage

I cut leftovers into small blocks and freeze them in a plastic bag. They can be frozen for up to three months. I use them in my pasta sauces or turn them into toasted sandwiches with cheese and tomato.

Sliced leftover gammon can be kept in a covered container in the refrigerator for up to 4 days.

Notes on the cooking time

Cooking time for gammon is 20 minutes per 450 grams (1 pound) + 20 minutes

If you have a digital thermometer, the internal temperature should be 68 degrees C or 155 degrees F.

Save for later

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Other recipes

If you enjoyed this recipe for oven-baked gammon, you may like to try some of my other roast meat recipes:

📋The recipe

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