Foods & cuts · Pork

Gammon steak

Cured pork, which is why it behaves unlike every other cut here: the salt is already inside it and the sugar on the outside colours long before the middle needs anything.

What it is

Form: Steak
Typical weight: 150–250 g
Typical thickness: 10–20 mm
Cut: Gammon steak

Why it behaves as it does

Curing is not a seasoning step, it is a change to the meat, and it shows up in three ways over a fire. The salt has already drawn water out and firmed the protein, so gammon dries faster than fresh pork of the same thickness. Cures usually carry sugar, so the surface browns and then burns at a lower temperature than an uncured steak would — this is a cut that wants a moderate fire rather than the hottest part of the bed. And because it is already salted through, anything else salty applied to it stacks. The traditional pineapple is doing real work rather than being a joke: acid and sweetness against a cut that is fundamentally salt.

When is it done?

Food-safety endpoint

Food Standards Australia New Zealand
FSANZ states that steaks can be cooked to preference, in the same guidance that requires chicken, sausages and hamburgers to reach 75 °C. No temperature is attached to the steak case.
The rule and its source
Across Australia and New Zealand, FSANZ advises cooking chicken, sausages and hamburgers thoroughly to an internal temperature of 75 °C, while stating that steaks may be cooked to preference.
Well established
- Food Standards Australia New Zealand — States this directly
  “Cook chicken, sausages and hamburgers thoroughly, to an internal temperature of 75oC - check the temperature with a food thermometer.”
  Where it applies:
  Australia and New Zealand together. FSANZ's remit is bi-national, which is why a New Zealand reader is covered by this AND by MPI.
  Form:
  Names chicken, sausages and hamburgers — poultry plus the two commonest minced forms.
  Method:
  Stated in the context of sausage sizzles and barbecues specifically.
  About this source · Original · retrieved 2026-08-13
- Food Standards Australia New Zealand — States this directly
  “Steaks can be cooked to preference”
  A regulator saying explicitly where its own rule stops. Most authorities leave this to be inferred; FSANZ writes it down.
  Form:
  The distinction is FORM, not species: the same animal appears on both sides of the sentence.
  About this source · Original · retrieved 2026-08-13
USDA Food Safety and Inspection Service
In the United States, whole cuts of beef, pork, lamb and veal — steaks, chops and roasts — should reach 145 °F (63 °C), followed by a rest of at least three minutes before carving or eating.
- 63 °C (145 °F) — measured at the centre of the thickest part, away from bone and fat.
The rule and its source
In the United States, whole cuts of beef, pork, lamb and veal have a safe minimum internal temperature of 145 °F (63 °C), followed by a rest of at least three minutes.
Well established
- United States Department of Agriculture, Food Safety and Inspection Service — States this directly
  “Cook raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F ... allow meat to rest for at least three minutes”
  Form:
  Whole cuts only. Ground meats are covered by a separate, higher figure.
  The three-minute rest is part of the safety requirement, not only a quality step.
  How it was measured:
  As measured with a food thermometer before removing from the heat source.
  About this source · Original · retrieved 2026-08-13
Food Standards Australia New Zealand
Use separate equipment for raw and cooked meat, and never put cooked meat back on a tray or plate that held it raw. Throw away leftovers unless there is refrigeration available to cool them quickly.
The rule and its source
At a barbecue, raw and cooked meat must be kept apart: separate equipment, and cooked meat never returned to the tray that held it raw.
Well established
- Food Standards Australia New Zealand — States this directly
  “never place cooked meat back on the trays that held the raw meat”
  The single most common barbecue food-safety failure, and one that no cooking temperature prevents.
  Where it applies:
  Australia and New Zealand.
  About this source · Original · retrieved 2026-08-13
Food Standards Agency
Wash a thermometer stem in hot soapy water before and after each use, and do not put the head in water.
The rule and its source
A thermometer stem should be washed in hot soapy water before and after each use, and the head should not be put in water.
Well established
- Clemson Cooperative Extension — States this directly
  “Make sure to clean the stem of your food thermometer with hot soapy water before and after each use. Do not immerse the head in water.”
  Before and after, not just after. a probe that went into an undercooked bird and then into the next one is a cross-contamination route BBQHQ's food-safety model already recognises between surfaces and hands, and has never described for the instrument that touches every piece of meat on the grate.
  The head exclusion is an equipment instruction rather than a hygiene one — electronics — and is recorded here because it is in the same sentence and separating them would misquote the source.
  About this source · Original · retrieved 2026-08-21

When it goes wrong

It came out dry: The meat came out dry — 4 distinguishable causes.
Burnt outside, underdone inside: Steak burnt outside and underdone inside — 2 distinguishable causes.
It stuck to the grate: Food sticking to the grate — 2 distinguishable causes.

Afterwards

Cooling, keeping and reheating what is left is general guidance for barbecue leftovers. Neither UK authority publishes anything specific to gammon steak, and BBQHQ does not invent a distinction they do not make.