Glazed gammon
By Esther Clark
Contains pork – recipe is for non-Muslims/non-pork eaters.
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
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Prep:15 mins
Cook:2 hrs 5 mins
plus cooling - Easy
Nutrition per serving
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kcal 402
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fat 22g
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saturates 7g
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carbs 9g
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sugars 9g
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fibre 0g
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protein 42g
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salt 5.56g
Ingredients
- 2½ kg boneless unsmoked gammon joint, tied
- 1 sprig thyme, 2 bay leaves and 1 rosemary sprig tied together
- 1 onion, halved
- 2 carrots, roughly chopped
- 1 celery stick, roughly chopped
- 1 tbsp black peppercorns
- 1 tsp cloves
- 1½ tbsp English mustard
- 70g clear honey
- 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.
