By our Executive Chef Fran Martinez
Meat / Main
2 hours 20 minutes
A quick and easy guide to help you cook your Gammon Quarter Joint.
Remove your joint out of the packaging and rinse under cold water for 20 minutes or so, then pat dry.
Preheat your oven to 200 degrees for fan-assisted ovens or 215 degrees for ovens without a fan.
There is no need to season the joint before roasting.
Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
Make a trivet by roughly chopping equal amounts of onion, carrot and celery (or our preferred choice of celeriac, the root of the celery) plus a bay leaf, sprig of thyme and a few black peppercorns. Line the base of your tray with all of the above.
Place the gammon fat side up onto the trivet.
Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 165 degrees for fan-assisted ovens or 175 degrees for ovens without a fan and cover with tinfoil. Continue roasting for approximately 2h.
Rest for a minimum of 20 minutes before carving.
Whilst I personally develop, try and test all our recipes and cooking guides, animals (and ovens!) can vary immensely, therefore cooking times are meant to be a guide only. Please ensure all products are cooked through and hot before serving.