Short answer: gammon steaks need 4-6 minutes per side in a hot pan, ham hocks are already cooked so you only reheat them, rolled ham is cooked and ready to carve (glaze and warm it if you want it hot), and sliced ham is fully cooked and ready to eat straight from the pack. The one thing that changes everything is knowing which of these you have in front of you.
Below are the cooking times we use for our own British ham and gammon, cut by cut, plus what to do with the leftovers.
How to cook gammon steaks
Gammon steaks are the only cut in the ham family that needs cooking through from raw. They are cut from the leg, dry-cured, and they take very little time.
- Pan-fry: 4-6 minutes per side in a little oil over medium-high heat. Rest for 2 minutes.
- Grill: 5-6 minutes per side, 6cm from the heat, turning once.
- Air fryer: 200C for 10-12 minutes, turning halfway.
- Oven: 200C (180C fan) for 20-25 minutes.
Gammon is salty by nature, so taste before you season. A splash of cider, apple juice or honey in the pan at the end makes a quick glaze. Serve with mash and greens, or cold in a sandwich the next day.
Shop dry-cured British gammon steaks
How to cook (reheat) a ham hock
A cooked ham hock does not need cooking - it needs warming and pulling. Ours arrive cured, smoked or unsmoked, and fully cooked.
- To reheat: simmer gently in water or stock for 20-25 minutes, or warm in a covered dish at 180C for 25 minutes.
- To use: pull the meat apart with two forks and stir it through soups, broths, peas, beans or a ham and leek pie.
- Keep the liquid: the cooking water is excellent stock - it is where most of the flavour ends up.
How to cook and glaze a rolled ham
Rolled ham is cooked and ready to carve cold. If you want it hot for a roast dinner or a buffet centrepiece, warm it through and glaze it.
- Warm through: 160C (140C fan) for 20 minutes per kg, loosely covered.
- Simple glaze: honey, mustard and a little cider vinegar, brushed on for the last 20 minutes.
- Rest: 15 minutes before carving, which keeps it juicy.
- Cold: carve straight from the fridge for sandwiches, boards and buffets.
Shop unsmoked rolled ham · smoked rolled ham · honey glazed rolled ham
Do you need to cook sliced ham?
No. Sliced ham is fully cooked and ready to eat. It is a fridge-and-serve product, not a cooking one.
- Cold: sandwiches, salads, ploughman's boards, wraps.
- Warm: fold it into pasta, omelettes, quiches or a croque monsieur - it only needs heating, not cooking.
- Storage: keep refrigerated, and use within 3 days of opening for the best flavour.
Shop oak-smoked ham slices · unsmoked ham slices · honey glazed ham slices
Which cut am I looking at?
- Needs cooking from raw: gammon steaks, gammon joints.
- Already cooked, reheat or warm: ham hocks, rolled ham.
- Already cooked, eat cold: sliced ham, honey glazed ham slices.
Common questions
How long do you cook gammon steaks for?
4-6 minutes per side in a hot pan, 5-6 minutes per side under the grill, or 10-12 minutes in a 200C air fryer.
Is gammon the same as ham?
They are the same cut from the same animal; gammon is the joint when it is raw or uncooked, and it becomes ham once it is cooked.
Can you eat ham hock cold?
Yes. A cooked ham hock can be eaten cold, pulled into salads or sandwiches, though it is at its best warmed through.
Do you have to glaze a rolled ham?
No. Rolled ham is cooked and ready to carve as it is. Glazing is optional and mainly for serving it hot.
All of our ham and gammon is made from fully traceable British pork. See the full British pork range.
