Bone-In Gammon Ham Heating Instructions

This gammon ham is fully cooked, so heating is about warming it through and building a sticky, golden glaze. Because of its size and bone, the oven is the best method for the whole ham.

At a glance

Method	Suitable?	Temperature	Approx. time
Oven	Recommended	160°C	30–35 min per kg
Air Fryer	Carved slices only	160°C	2–3 min
BBQ Grill	Lidded grill only (or slices)	150–160°C indirect	30–35 min per kg
Pan Sear	Carved slices only	Medium	1–2 min per side

Green = suitable for the whole piece. Amber = suitable with limits (see the note under that method).

Before you start

•     If frozen, thaw in the chiller for 2–3 days (6–7kg ham: 3–4 days).

•     Take it out of the chiller 1 hour before heating.

•     Remove the plastic wrap. For a traditional finish, peel off the rind and leave the fat layer on. Score the fat in a 1cm diamond pattern.

•     Target centre temperature: 57–60°C, measured near (not touching) the bone.

Oven  Recommended

1.     Preheat the oven to 160°C (fan 150°C).

2.     Place the ham fat-side up on a rack in a deep roasting tray. Pour 1 cup of water, apple juice or cider into the tray.

3.     Cover loosely with foil and bake for 30–35 minutes per kg (3.5–4kg: about 1 hr 45 min to 2 hr 20 min; 6–7kg: about 3 hr 15 min to 4 hr).

4.     For the last 30–45 minutes, remove the foil and brush on your glaze (honey, mustard or pineapple). Re-glaze every 15 minutes.

5.     Optional: turn up to 200°C for the final 5–10 minutes for a deeper caramel. Watch closely so the glaze does not burn.

6.     Once the centre reaches 57–60°C, rest for 15–20 minutes before carving.

Air Fryer  Carved slices only

1.     Carve slices about 5mm–1cm thick.

2.     Preheat the air fryer to 160°C.

3.     Lay slices on foil in a single layer, brushed with a little glaze if you like.

4.     Air fry for 2–3 minutes until warm and slightly caramelised.

BBQ Grill  Lidded grill only (or slices)

1.     Set up the grill for indirect heat (coals or burners on one side only) at 150–160°C.

2.     Place the ham in a foil tray with 1 cup of water or apple juice, and cover with foil.

3.     Place on the cool side, close the lid and heat for 30–35 minutes per kg.

4.     For the last 30 minutes, remove the foil and glaze every 10–15 minutes.

5.     Rest for 15–20 minutes once the centre reaches 57–60°C.

6.     Slices on an open grill: medium heat, about 1 minute per side.

Pan Sear  Carved slices only

1.     Carve slices 5mm–1cm thick.

2.     Heat a pan over medium heat with a small knob of butter.

3.     Fry for 1–2 minutes per side until golden.

4.     Optional: add a spoon of honey or glaze in the last 30 seconds and turn the slices to coat.

5.     Serve with a fried egg or grilled pineapple.

Serving tips

•     Keep the bone for split pea soup or stock.

•     Leftovers are brilliant in sandwiches, fried rice and omelettes.

Food safety

•     Appliances vary, so treat times as a guide and check the centre temperature with a food thermometer.

•     Do not refreeze after thawing.

•     Refrigerate leftovers within 2 hours and eat within 3 days.