Boiled and Baked Gammon

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Nowadays there is no need to soak gammon joints overnight. Most cooks find it sufficient to put the joint straight into the pan with cold water to cover and then to change the cooking water for fresh cold water as soon as it comes to the boil.


  • 1 piece corner gammon, about 1–1.25 kg/2½-3 lb


Place the gammon skin side downwards in a saucepan and cover with cold water. Bring up to the boil, drain off the cooking water and re-cover with fresh cold water. Bring to the boil again, lower the heat to a simmer and cover with a lid. Cook gently, allowing 30 minutes per 450 g (