This gorgeous Gammon recipe creates a very tasty meal for any time of year.
Buy a large, good quality gammon joint and you’ll have plenty left over to enjoy for other meals such as sliced cold gammon, gammon & eggs or a hearty soup or casserole.
Perfect with Cauliflower Cheese and Baked Potatoes, our honey & mustard glazed gammon will also provide an impressive Easter or Christmas joint that the whole family will enjoy. Just buy a joint suitable for the number of guests and increase the ingredients equally to suit the gammon size.
- Servings : 4-6
- Prep Time : 5m
- Cook Time : 3:25 h
- Ready In : 3:30 h
- 1 large Gammon Joint – smoked or unsmoked
- 6 Garlic Cloves – peeled & lightly crushed
- 1.5 oz Wholegrain Mustard
- 2 oz Muscavado Sugar
- 4 tbsp Clear Honey
Gammon joint – cooking time 30 mins per lb plus 30 mins extra at the end
Pre-heat the oven to 180 degrees initially, 200 for the last 30 minutes.
Peel 6 garlic cloves and lightly crush them, putting them aside for later
Place the gammon joint in a sturdy roasting dish, cover the top loosely with foil and cook in the oven based on the appropriate cooking time
Remove the foil 30 minutes before the gammon is fully cooked
Remove any hard rind with a large fork and carving knife, leaving the fat in place
Score the top of the gammon in a diagonal criss-cross pattern, penetrating the meat by half an inch deep
Place the peeled garlic cloves, lightly crushed, into the cross cuts on top of the meat
Spread the Gammon Glaze from the top centre of your gammon joint outwards, allowing it to run evenly to cover the top completely
Put the gammon back into the top of the oven, turning the heat up to 200 degrees for 10 minutes
After 10 minutes, baste the gammon with the liquid and then cook for a further 10 minutes, then repeat
Remove from the oven and leave the meat to settle for 10 minutes before serving
Cut the meat into slices with the grain (the long part of the meat)
Try to avoid the ‘bargain gammon joints’ offered in many supermarkets. Whilst they seem good value for their size, you’ll find they are generally quite ‘squishy’ and pumped with water! Although more expensive, a good quality gammon joint will taste far better and have a finer texture.