A delicious savoury recipe which can be adapted for any occasion and any sized joint. I used a 1kg gammon joint when making this recipe but I’m sure a larger household would be preparing a more generous sized meal, it is always a bonus to have plenty of leftover meats for cold slicing later, or kept in the fridge for another meal time.
Opting for the larger size of joint will allow for a little shrinkage during the cooking process too. If you are avoiding sugars, I would drop the honey and sugar from the ingredients and instead use a mustard and butter glaze with additional rosemary sprigs if desired. Honey-glazed gammon or ham can be a delicious addition to any special occasion where you are preparing a big spread of cold carved meats for your family and is also a really tasty dinner meal served hot with broccoli cauliflower cheese and baby potatoes for example.
The recipe is very adaptable honey glazed gammon or ham, cooked with or without sugar and with cloves or not, either way you choose to cook and serve the meat, you will have yourself a delicious ham or gammon joint to enjoy.
For cooking the gammon
2kg/4lb 8oz unsmoked boneless gammon joint, tied
2 to 3 onions, skins removed and halved
2 or 3 carrots, cut chunky
4 or 5 bay leaves
A handful of black peppercorns
A handful of cloves
I also added a few dried chillies to mine but it’s all about personal preference.
For the glaze
1 tbsp of Light brown sugar
4 tbsp runny honey
4 tbsp mustard of your liking. I used a wholegrain mustard but English or Dijon will be fine.
If cooking without sugars. Mix the mustard with a tablespoon of melted butter, and salt & pepper and use as an alternative glaze then add sprigs of fresh rosemary.
Place the gammon joint into a large lidded saucepan, cover with cold water then bring it up to boiling point on a high heat. Drain the water from the saucepan, add fresh cold water, the prepared onions, carrots, bay leaves and the peppercorns and bring to the boil again. Reduce the heat, cover with a lid and simmer the gammon and vegetables gently for 20 minutes per 500g/1lb 2oz. (If your pan is not quite large enough to cover the joint completely, turn the gammon over halfway through the cooking time.)
Once the joint has simmered for the time stated above, take the gammon out of the pan and set aside to cool for 15 minutes. (The liquid you cooked the meat in can be strained and used for making soup for another meal, waste not want not I always say.)
Preheat the oven to 200C/180C Fan/Gas 6 and line a large roasting tin with kitchen foil.
Use a small knife to remove the rind from the gammon joint, but leave as much of the fat as possible. Score the remaining fat in a diamond pattern, and push a clove into the centre of each ‘X’ if you choose to cook with the cloves, I sometimes use pepper corns in place of the cloves.
Place the gammon into the foil-lined roasting tray, make sure that the sides of the foil come halfway up the joint to contain any roasting juices, the juices are good for making a tasty gravy to serve with later, adding a little wine to the juices after cooking and making into a gravy is another idea.
For the glaze, mix the honey and mustard together and brush half of it evenly over the gammon, including one side of the joint. If using the alternative glaze ingredients, again, brush half of the mixture over the top of the joint. Roast in the centre of the oven for 10 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze. Return the gammon to the oven for another 10– 15 minutes, rotating the tin so that the opposite side of the gammon faces the back of the oven.
The gammon is ready when the fat on top is glossy and golden brown. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.
Pour any juices that have collected in the kitchen foil into a small pan, and warm through gently. Or alternatively make into a tasty wine gravy to serve.
Next, carve the gammon, and serve on a large platter. Enjoy
If the gammon is to be served cold, remove the joint from the fridge and allow to come to room temperature for 30 minutes.