Gammon Joint Internal Temp UK: Safe Cooked Temps (70°C FSA)

Cooking a gammon joint to perfection means achieving a succulent texture while ensuring it’s safe to eat. The key is to cook it to the correct internal temperature as recommended by the UK’s Food Standards Agency (FSA).

UK Gammon Safe Temperature (FSA Official)

The Food Standards Agency (FSA) in the UK advises that pork products, including gammon joints, should be cooked until they reach a core internal temperature of 70°C (158°F) for at least two minutes. This ensures that any harmful bacteria are killed, making the meat safe for consumption. Using a reliable digital meat thermometer is the best way to check this.

FSA 70°C vs US 63°C

It’s worth noting a difference in official guidelines between the UK and the US. While the UK’s FSA recommends 70°C, the United States Department of Agriculture (USDA) sets a minimum safe internal temperature of 63°C (145°F) for fresh pork, followed by a 3-minute rest period. The higher UK standard provides a greater margin of safety.

Temperature diagram of various parts of Gammon Joint

The diagram below illustrates the importance of measuring the temperature at the core of the joint, which is the slowest part to cook.

As shown, the outer layers will be significantly hotter than the center. Always insert your meat thermometer into the thickest part of the gammon, away from the bone, to get an accurate reading of the coolest point.

Complete Gammon Joint Recipe (validated at 70°C)

Now that you know the safe temperature, here is a classic Christmas recipe that ensures your gammon is cooked perfectly.

Honey-glazed Gammon (a Christmas classic)

This festive recipe involves boiling the gammon first and then finishing it in the oven with a delicious honey and mustard glaze.

1. Boil: Place a 2.5kg (5.5lb) gammon joint in a large pot, cover with water, and add aromatics like onion, carrot, celery, bay leaves, and peppercorns. Bring to a boil, then simmer for 20 minutes per 500g, plus an extra 20 minutes.

2. Prepare Glaze: In a bowl, mix together 4 tbsp honey, 2 tbsp wholegrain mustard, and 2 tbsp brown sugar.

3. Glaze and Roast: Remove the gammon from the liquid and let it cool slightly. Carefully remove the skin, leaving a thin layer of fat. Score the fat in a diamond pattern and stud with whole cloves. Brush the glaze over the gammon.

4. Finish: Roast in a preheated oven at 200°C (180°C fan) for 20-30 minutes until the glaze is golden and bubbling. Check the internal temperature with your meat thermometer; it should be at least 70°C. Rest for 15 minutes before carving.

FAQ 

Q: Can I cook gammon to a lower temperature if I let it rest? A: It is not recommended. The FSA guidelines state that the core temperature should reach 70°C for two minutes to ensure all bacteria are killed.

Q: Why is the US temperature guideline lower? A: Different countries have different food safety standards based on their own risk assessments. The UK’s FSA takes a more cautious approach.

Q: What if my gammon is pink inside? A: Gammon is cured pork, and the curing process can cause it to retain a pink color even when fully cooked. The most reliable way to determine doneness is by using a meat thermometer to check for a core temperature of 70°C.