For those glorious, sticky, sweet glazed hams that make Christmas dinner look like a magazine cover, there’s a classic UK method. You boil the gammon first in water with some bay leaves, apple juice, or even a can of cola—yes, really. It’s like giving the ham a spa day before its big performance.
Boil it for about 20 minutes per 450g, then take it out, slice off the skin (carefully, it’s hot), and score the fat into diamonds. Then you slather it in honey, mustard, and brown sugar, and roast it at 190°C until the glaze is bubbling and the internal temp hits 71°C.
The sugar will caramelize and smell so good the neighbours will knock on your door pretending to borrow some milk. It’s basically the culinary equivalent of putting on a sequin jacket—bold, messy, and everyone loves it.
Real Talk: What If You Don’t Have a Thermometer?
Okay, you rebel. You don’t own a thermometer. Fine. Use the “wiggle test”: if the bone wiggles easily in the meat, it’s done. Or, stick a skewer in and see if the juices run clear. But honestly, this is like trying to guess the lottery numbers—risky and often disappointing.
A better hack: buy a pre-cooked ham that says “ready to eat.” It’s already safe. You just need to warm it to a comfortable 70°C or so. If you eat it cold with a pickled onion, you’re already winning at life.
I once served a ham that was still raw in the middle to my in-laws. The silence was louder than a library at midnight. A thermometer would have saved my marriage. Learn from my shame.
Ham Cooking Temperature Chart | Free Download
