• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
  • Mobile Menu

    • Facebook
  • ×
    • A dish of meatballs in curried onion sauce on a table next to a bowl of peas and a dish of rice.
      South African-style curried meatballs - oven-baked in rich gravy
    • A cream scone cut in half, spread with butter and topped with strawberry compote.
      Strawberry cream scones - no butter needed
    • A collage of 9 of the recipies featured in this dinner pie collection.
      23 Dinner pie recipes - easy to make, delicious to eat
    • A slice of baked yoghurt cheesecake on a plate, topped with blueberry compote.
      Easy baked yoghurt cheesecake with blueberry compote
    • A white dinner plate with minced beef hash, baked beans and a side of green salad.
      Easy minced beef hash - old-fashioned comfort food
    • A collage of varrious pasta dishes.
      24 pasta recipes with a twist - quick suppers and simple salads
    • A slilver cake dish filled with choc chip meringue cookies.
      Crispy choc chip nut meringue cookies
    • A crispy pork hock on a pile of mashed potatoes, surrounded with gravy on a white plate.
      Crispy oven-baked pork hocks with red wine gravy
    • A forkful of risotto alla Milanese being lifted from a serving dish.
      Simple risotto alla Milanese - made without wine
    • A blue serving dish with beef osso buco garnished with parsley.
      Rich and tender boneless beef shin osso buco
    • A slice of sticky toffee pudding traybake with toffee sauce glaze on a glass serving platter.
      Easy sticky toffee pudding traybake with toffee sauce glaze
    • A cheesy potato and onion slice being dipped into a bowl of tomato ketchup.
      Cheesy potato and onion slices
    Home » Recipes » Pork recipes

    Easy oven-baked gammon

    Published: Aug 12, 2022 · Modified: May 29, 2024 by VJ · This post may contain affiliate links · 6 Comments

    Jump to recipe Jump to video

    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.

    Slices of oven-baked gammon on a serving dish.
    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!

    Close up of slices of oven-baked gammon on a plate.

    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**

    Ingredients for oven-baked gammon.

    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

    Gammon being prepared in a roasting pan.

    Remove the outer plastic packaging from the gammon. This type of gammon normally has a plastic sleeve around it to help it keep its shape - remove that as well.

    Put it into a suitable baking dish and add the chilli, ginger, honey and soy sauce.

    Marinade being spooned over gammon.

    This is the messy bit. Use your hands to massage the ingredients all over the gammon.

    Then take a spoon, tip the dish so the liquid runs into the corner, pick up as much of the mixture as possible and spoon it over the gammon on both sides.

    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

    A gammon in a roasting pan covered with tin foil.

    Cover the dish tightly with tin foil taking care to fold the tinfoil around the edges of the dish to keep all the steam in.

    Place it into a preheated oven (200C / 400F) for 50 minutes.

    Cooked gammon in a roasting pan.

    Remove the dish from the oven and remove the tin foil lid.

    Be careful - the steam will be HOT and you could burn yourself (don't ask me how I know).

    Take a spoon and baste the gammon with the hot cooking liquid then replace the tin foil lid and leave it in the liquid in the baking dish to cool before slicing.

    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.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Oven-baked gammon being sliced with a carving knife.

    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

    If you would like to make this oven-baked gammon, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Other recipes

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

    • Slices of slow-cooker mongolin beef on a bed of rice.
      Slow-cooker Mongolian roast beef
    • Slow-cooker roast chicken dinner
    • A whole crispy roast duck on a serving plate with roast potatoes, alongside a dish of vegetables and a bowl of cherry sauce.
      Crispy roast duck with cherry sauce
    • A roasted leg of lamb being carved into slices.
      Minted Roast leg of lamb

    📋The recipe

    Slices of oven-baked gammon on a serving dish.

    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.
    Recipe by: Veronica
    Main Course
    British
    Calories 224
    Prep 5 minutes minutes
    Cook 55 minutes minutes
    Total Time 1 hour hour
    Servings: 4 people
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    4.41 from 5 votes

    (Click the stars to rate this recipe)

    Equipment

    • Baking dish to fit the gammon

    Ingredients

    • 1⅔ pounds 750 grams gammon
    • 1 tablespoon honey
    • 2 tablespoons dark soy sauce
    • 1 teaspoon chopped chilli from a jar if possible
    • ½ teaspoon ginger puree or ginger paste

    Instructions

    • Preheat the oven to 200°C / 400°F
    • Remove the outer plastic wrapping from the gammon along with the inner plastic sleeve and place the gammon into a baking dish
      1⅔ pounds 750 grams gammon
    • Add the remaining ingredients on top of the gammon.
      1 tablespoon honey, 2 tablespoons dark soy sauce, 1 teaspoon chopped chilli, ½ teaspoon ginger puree or ginger paste
    • Using your hands, massage the ingredients all over the gammon (it's a bit of a messy job).
      Take a spoon, tip the dish so the liquid runs into the corner, pick up as much of the mixture as possible and spoon it over the gammon on both sides.
    • Cover the dish tightly with tin foil taking care to fold the tinfoil around the edges of the dish to keep all the steam in.
    • Place the dish in the oven and bake for 50 minutes.
    • Remove the dish from the oven and remove the tin foil lid.
      Be careful - the steam will be HOT and you could burn yourself.
      Take a spoon and baste the gammon with the hot cooking liquid then replace the tin foil lid and leave it in the liquid in the baking dish to cool before slicing.

    Notes

    You can leave the inner plastic sleeve on the gammon and remove it when 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.
    Cooking time for gammon is 20 minutes per 450 grams (1 pound) + 20 minutes
    If you want to check the gammon with a thermometer, the internal temperature should be 68 degrees C or 155 degrees F.
    Nutrition assumes all the meat will be consumed by 4 people.
     

    Nutrition

    Calories - 224kcal | Carbohydrates - 9.3g | Protein - 37.7g | Fat - 2g | Sodium - 827mg | Potassium - 6mg | Sugar - 7.4g | Calcium - 1mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
    Share on Facebook Share on Twitter

    If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

    If you'd like to continue browsing, just click on this link to all my recipes.

    More Pork recipes

    • Slices of gammon on a white serving platter surrounded by dishes of salads.
      Effortless honey mustard glazed gammon
    • A boerewors puff pastry spiral on a wooden board surrounded by a selection of salads.
      Boerewors puff pastry spiral
    • A serving dish of crispy orange pork stir fry.
      Crispy orange pork stir fry Hong Kong style
    • A pile of sausage and onion pinwheels on a bed of lettuce leaves.
      Sausage and onion pinwheels
    32 shares
    • Share on Facebook1
    • Tweet

    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      4.41 from 5 votes (4 ratings without comment)

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. GrannyC

      May 04, 2024 at 8:21 am

      4 stars
      Tasty, easy and economical

      Reply
      • VJ

        May 04, 2024 at 12:14 pm

        Thank you! It's one of my favourite recipes!

        Reply
    2. Anne Loeber

      August 28, 2023 at 3:02 pm

      I found the mixture had burnt a bit in the meat dish. Should I have added any water to the bottom of the pan?

      Reply
      • VJ

        August 29, 2023 at 10:02 am

        I'm sorry to hear that! I've never had mine burn and I've made this recipe many times. Was your dish tightly sealed? Did you cook the gammon for the time and temperature given in the recipe? Did you use prepacked gammon from the supermarket, or did you use a piece of fresh gammon from the butcher, which may have been a drier cut of meat. I find the supermarket prepacked gammon does contain a lot of liquid, and I always end up with lots of liquid in the bottom of the roasting pan as you will see from the process shot (in the body of the post) showing the cooked gammon. You could certainly add a little water to the roasting pan before cooking if you think it needs it.

        Reply
    3. Granny C

      September 08, 2022 at 8:17 am

      Hi, I wondered if this gammon recipe could be cooked in a slow cooker?

      Reply
      • VJ

        September 08, 2022 at 12:45 pm

        I haven't made this particular recipe in a slow cooker, but there is no reason why you couldn't do it. I'd be inclined to add a 1/4 cup of water with the rest of the ingredients and increase the timing. I'd have to experiment, but as a starting point I'd say 3 to 4 hours on high or 4 to 5 hours on low, checking during the last hour.

        Reply

    Primary Sidebar

    A picture of Veronica in the garden in front of a pink-flowering shrub.

    Hi, I'm Veronica! Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years.

    More about me →

    Readers favourites

    These are my most viewed recipes:

    • Sliced silverside on a plate with carrots and potatoes.
      Slow-cooker beef silverside
    • Slices of oven-baked gammon on a serving dish.
      Easy oven-baked gammon
    • Overhead shot of a white serving bowl filled with beef and kidney stew. There is a large wooden spoon at the side of the bowl.
      Slow-cooker beef and kidney stew
    • A slice of bacon and egg pie on a plate
      Proper bacon and egg pie
    • A pile of crusty German bread rolls.
      Crusty German bread rolls (Brotchen)
    • A dish of twice-cooked pork belly garnished with sesame seeds and spring onions.
      Twice cooked pork belly - with a sticky glaze

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Subscribe

    • Subscribe to my newsletter and get a free recipe ebook.

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 www.foodleclub.com

    Copyright © 2025 Foodleclub.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.