Honey & Mustard Roast Gammon

Source: Holly Noisette

Tags:  main ,  roast

Edit this recipe

Oven: 180°C

Roasts for approx. 1 hour.

Ingredients

  • A gammon joint
  • 1 onion, halved with the skin on
  • 1 carrot, whole
  • 2 bay leaves
  • 1 tsp peppercorns
  • A small handful of cloves
  • 2-3 tbsp honey (or a mixture of honey and maple syrup)
  • 1-2 tsp whole grain mustard
  • Approximately 0.25 cups brown sugar

Method

  1. In a large pot, place the gammon (string/mesh still on), onion, carrots, bay leaves and peppercorns. Cover in water and bring to the boil. Cover the pot, lower the heat and leave to simmer for an hour.
  2. Remove the gammon from the pan and let the gammon cool slightly. Save the onion and carrot to season your gravy if you’d like. You can boil the gammon the day before, to save time, if needs be, just refrigerate it once it has cooled.
  3. Remove any string and carefully cut the skin off, whilst leaving the fat on. This is easiest when the gammon is still warm.
  4. Score the fat, at an angle, every 1.5-2 cm and then repeat in the opposite direction; to make diamond shapes in the fat.
  5. Place cloves in the meat, at the intersection of all the scored lines.
  6. In a small bowl, mix the honey and mustard and then paint the gammon with it, using a pastry brush. In the absence of a pastry brush, pour it on strategically.
  7. Coat the honey & mustard covered gammon with the brown sugar, trying to get as much of it as possible to stick.
  8. Roast in the oven (preheat it first) at 180°C for approximately an hour, until the sugar caramelizes.
  9. Carve and serve. Watch out for cloves or if you want you can remove these before carving, to make life easier for your guests.