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Boiling gammon or ham joints
Appears in
Published 1978
All gammon joints should be boiled for at least part of their cooking time. They will first need soaking, then boiling for 15 minutes per 450 g (1 lb) and only then, minus their rind and coated with a lovely rich glaze, are they ready to go into the oven.
As the joints increase in size, so they need fewer minutes in the pot for every 450 g (1 lb); the chart will help whatever the size of your joint, and these can vary from 450 g (1 lb) or so up to 9 kg (20 lb) or even more for a whole gammon:
| 450 g (1 lb) | allow 45 minutes |
| 450g-1.5 kg (1-3 lb) | allow 1-1½ hours |
| 1.2-2.7 kg (3-6 lb) | allow 30 minutes per 450 g (1 lb) |
| 2.7-4.5 kg (6-10 lb) | allow 3-3½ hours |
| 4.5-6.3 kg (10-14 lb) | allow 3¾–3¼ hours |
| 6.3-8.1 kg (14-18 lb) | allow 3¾-4¼ hours |
| 8.1-9.5 kg (18-21 lb) | allow 4¼-4½ hours |
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