How to Cook a Gammon Joint in an Aga

Cooking a gammon joint in an Aga requires a different approach than conventional ovens, but once you've mastered the technique, you'll get perfectly tender, flavourful results every time. Whether you're preparing for Sunday dinner or Christmas festivities, we'll show you exactly how to cook a gammon joint in an Aga using both the simmering and roasting ovens for the best results.

Which Aga Oven Should You Use for Gammon?

The secret to perfect Aga gammon lies in using both ovens. Start your gammon in the simmering oven for gentle, even cooking that keeps the meat moist. Then transfer to the roasting oven for the final 30-45 minutes to crisp the fat and caramelise any glaze. This two-stage method prevents the joint from drying out whilst still achieving that golden finish.

For 2-oven Agas, this method works perfectly. If you have a 4-oven model, you can use the baking oven instead of the roasting oven for the final stage if you prefer a gentler heat.

Preparing Your Gammon for the Aga

Remove your gammon from the fridge 30 minutes before cooking to bring it to room temperature. This ensures even cooking throughout.

If your joint has a thick rind, score it in a diamond pattern with a sharp knife, cutting just through to the fat layer. This helps the heat penetrate and creates those appealing crispy edges.

Place the gammon in a large roasting tin or casserole dish that fits comfortably in your Aga. Add 300ml of liquid - water, cider, or ginger beer all work brilliantly. Cover tightly with foil or a lid.

Aga Cooking Times for Different Gammon Sizes

Calculate 25 minutes per 450g for the simmering oven stage, plus 30-45 minutes in the roasting oven. Here's a quick reference:

• 1kg joint: 55 minutes simmering + 30 minutes roasting

• 1.5kg joint: 1 hour 20 minutes simmering + 30 minutes roasting

• 2kg joint: 1 hour 50 minutes simmering + 35 minutes roasting

• 2.5kg joint: 2 hours 20 minutes simmering + 40 minutes roasting

• 3kg joint: 2 hours 45 minutes simmering + 45 minutes roasting

These times work for both smoked and unsmoked gammon. Always check the internal temperature reaches 75°C before serving.

Step-by-Step Aga Gammon Method

Position your covered gammon on the bottom runners of the simmering oven. The gentle, all-round heat cooks the meat evenly without boiling away the cooking liquid.

After the calculated simmering time, carefully remove the tin and take off the foil. If you're adding a glaze, score the fat and brush it on now.

Transfer to the roasting oven, positioning on the middle runners. Leave uncovered for the final cooking time to develop colour and crisp the fat.

Let the joint rest for 15 minutes before carving. This allows the juices to redistribute through the meat.

Popular Aga Gammon Glazes

A good glaze transforms your gammon from simple to spectacular. Apply during the last 30 minutes in the roasting oven:

Honey Mustard: Mix 3 tablespoons honey with 2 tablespoons wholegrain mustard

Marmalade: Warm 4 tablespoons marmalade with 1 tablespoon whisky

Brown Sugar: Combine 100g soft brown sugar with 2 tablespoons English mustard

Maple Syrup: Mix 3 tablespoons maple syrup with 1 tablespoon Dijon mustard

Traditional: Press cloves into the scored diamonds and brush with honey

How Do You Know When Aga Gammon is Cooked?

The most reliable way to check your gammon is cooked is using a meat thermometer. Insert it into the thickest part of the joint - it should read 75°C for fully cooked meat. If you don't have a thermometer, check that the juices run clear when you pierce the centre with a skewer, and the meat pulls apart easily with a fork.

The fat should be golden and slightly crispy, whilst the meat inside remains moist and tender.

Troubleshooting Common Aga Gammon Issues

Gammon too salty: Soak in cold water for 4-24 hours before cooking, changing the water twice. Modern gammon is less salty than traditional cuts, but soaking helps if you're sensitive to salt.

Dry meat: This usually means too long in the roasting oven. Stick to the simmering oven for most of the cooking time, and keep the joint covered with liquid during this stage.

Uneven cooking: Your Aga might be running cooler than usual. If you're concerned about how long does an Aga take to heat up after being off, check your heat indicators before cooking.

Glaze burning: Move the joint to a lower runner in the roasting oven, or cover loosely with foil if the glaze is darkening too quickly.

What to Do with Leftover Aga-Cooked Gammon

Cold gammon keeps for up to 5 days in the fridge and freezes well for 2 months. Slice thickly for sandwiches, dice for quiches and pasta dishes, or shred for topped baked potatoes.

The cooking liquid makes excellent stock for soup - strain it and refrigerate overnight, then remove the fat layer before using.

Seasonal Variations for Your Aga Gammon

Spring: Add fresh herbs and white wine to the cooking liquid. Glaze with honey and fresh thyme.

Summer: Use cider in the cooking liquid and make an apple-based glaze. Serve cold with salads.

Autumn: Include bay leaves and peppercorns in the poaching liquid. Try a spiced plum or damson glaze.

Christmas: This is prime gammon season. Add star anise and cinnamon to the liquid, glaze with cranberry sauce mixed with port. If you're also cooking a turkey in your Aga, cook the gammon the day before and serve cold.

Electric Aga vs Traditional Cast Iron Models

Modern electric Agas with fan ovens need slightly different treatment. Set your simmering oven to 120°C and roasting oven to 200°C if you can control temperatures. The cooking times remain roughly the same, but check 10 minutes earlier as fan ovens can cook faster.

Traditional cast iron Agas rely on stored heat, so cooking multiple dishes can affect oven temperatures. If you're preparing a full roast dinner with roast beef in your Aga as well, cook the gammon first and keep it warm while the beef cooks.

Remember that constant-heat Agas maintain steady temperatures beautifully, whilst controllable models might need a few minutes to recover after opening the door.

Final Tips for Perfect Aga Gammon Every Time

Choose joints with an even shape for consistent cooking. Irregularly shaped joints might need turning halfway through the simmering stage.

Save the cooking liquid - it's liquid gold for making pea and ham soup or cooking lentils.

If your gammon comes with string, leave it on during cooking to help the joint keep its shape. Remove before glazing and the final roasting stage.

For extra flavour, stud onions with cloves and add to the cooking liquid, or throw in a handful of black peppercorns and bay leaves.

A meat thermometer takes all the guesswork out of cooking times, especially useful when you're still getting familiar with your Aga's quirks.