To boil (the most common method), take a water-filled pan big enough to fully submerge the gammon, then place the meat into the water and slowly bring it to the boil. The weight of the gammon will determine the cooking time required.
Generally speaking, you’ll want 20 minutes of cooking time per 450g (or 1lb), plus an additional 20. Beware of overcooking, as this can ruin the food.
When the meat is ready, haul it out carefully and place it on a chopping board. Ensure that it is thoroughly cooked, then remove the fat and serve.
TIP: Do not tip the water away immediately. Firstly, it will be very, very hot at this point and secondly, you might need to return the meat to the water if it isn’t 100% ready.
To roast, simply cover the meat in honey or maple syrup (soy sauce is also an option, although this can make it a little too salty for some), then wrap it entirely in kitchen foil and roast in the oven. For roasting, you’ll need about 30 minutes of cooking time per 450g/1lb, plus an additional 20.
You can also par-boil the meat for half the time, then roast it for the rest, creating a meal that has the great flavour of a roast, but retains the moisture of boiled meat.
TIP: Once cooked, gammon ham is delicious cold, and makes a great addition to a salad or a sandwich (especially with mature cheddar and smoky BBQ sauce!). The meat can also be re-heated, as long as it is cooked right through.