Glazed gammon

Glazed gammon

Add a sticky honey and mustard glaze to gammon for a delicious sweetness that contrasts with the saltiness of the meat. It's great for a celebration supper.

Overview

Prep: 15 mins Cook: 2 hrs, 5 mins plus cooling

Serves 8-10

Nutrition:402kcal
  • fat 22g
  • saturates 7g
  • carbs 9g
  • sugars 9g
  • fibre 0g
  • protein 42g
  • salt 5.56g

Ingredients

  • 2½ kg boneless unsmoked gammon joint, tied
  • 1 sprig thyme, 2 bay leaves and 1 rosemary sprig tied together ThymeThis popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
  • 1 onion, halved Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
  • 2 carrots, roughly chopped Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
  • 1 celery stick, roughly chopped
  • 1 tbsp black peppercorns
  • 1 tsp cloves Clove klo-veThe dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
  • For the glaze

  • 1½ tbsp English mustard
  • 70g clear honey Honey huh-neeHoney is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
  • 2 tbsp soft dark brown sugar

Method

Put the gammon in a large, deep saucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.

Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.

Heat the oven to 200C/180C fan/gas 6. Put the ham in a roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices. 

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