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Honey Roast Gammon

ingredients

serves: 6
1.8 kg (4 lb) gammon joint
1 onion
20 cloves
2 bay leaves
10 peppercorns

for the glaze

40 g (1 3/4 oz) soft brown sugar
grated rind and juice of 1 large orange
2 tbsp runny honey
2 tbsp wholegrain mustard

method

1. Soak the gammon joint in a bowl of cold water for at least 3 hours.

2. Drain and then place the gammon in a large saucepan.

3. Stud the onion with the 4 cloves and add to the pan with the bay leaves and peppercorns.

4. Cover with water, bring to the boil, cover and simmer for 1 hour.

5. Preheat the oven to 200°C/400°F/gas mark 6.

6. Drain the gammon, remove the skin and most of the fat.

7. Score the remaining fat into diamonds, stud with the remaining cloves and place in a roasting tin.

8. Mix together the ingredients for the glaze, and spoon over the gammon.

9. Bake for 45 minutes, basting 3 - 4 times during the cooking time.

Serve hot or cold.

What did you think?

53 people have helped to review this recipe. Thankyou!

Excellent
posted by jen @ 03:24PM, 9/23/07
The soaking and boiling made the meat much easier on the palate. It was nice and tender. Even my kids liked the sweet glaze!
Wonderful
posted by Kev Maguire @ 12:14PM, 12/23/07
Just cooked it off today to have on boxing day but could,nt resist trying a slice. Fantastic thank you.
Regards
Kev Maguire
Great recipes
posted by Sue @ 06:24AM, 12/16/08
I added a couple of star anais to the water when boiling it... lovely
Simply the Best
posted by Jay @ 01:07PM, 1/15/09
Cooked it for New Year, taste was excellent. The soaking kept it moist after baking and the glaze penetrated the whole meat. Fantastic and simple. many thanks.
Nanas recipe
posted by Louise @ 01:55PM, 1/29/09
I use cocktail sticks and put mandarin segments and cherries on all over ham - makes it look a lovely centre piece and when put on half way through roasting makes a lovely extra sticky glaze x
Very Good
posted by Simon Clements @ 05:10PM, 6/04/09
Didn't have time to score and insert cloves, didn't pre-mix the baste just tipped on the ingredients, soaked, boiled and roasted the gammon in the same Le Creuset. Basted about 10 times however, roasted for less time and then let cool with lid on to retain moisture (and kept basting). Superb result, quick, easy. Good recipe.
Absolutely lovely
posted by Anniemac @ 06:41AM, 12/01/09
Cooked this last week could'nt believe the fabulous flavour. My husband and I loved it. Would highly recommend this in fact have already given it to my sister for Christmas and am about to send it to my daughter in law.
Great
posted by Andy Clayton @ 05:42AM, 12/31/09
We had it for the 1st time on boxing day and it was so good we are having it again for NYE. For those who are a fan of sweet cured ham's rather than Gammon's try boiling with coke and water. It brings a sweater taste through all of the meet without any discolouration.
Excellent
posted by Paul H @ 04:33PM, 5/16/10
First time cooking Roast Gammon, very nice, thank you, just fouond it a little heavy on the cloves, but that is a minor concern with the all round flavour of the glaze.
Really simple, really tasty!
posted by Suzy J @ 08:25AM, 4/26/11
Made this with a really small joint, enough for 2 very generous portions. I modifed it slightly. I steeped for the 3 hours in a mixture of water and cider brandy. I boiled as instructed (less time for smaller joint) and added the star anise as per tip above. I changed the glaze to a mix of runny honey and home-made apricot jam which was lovely and of course roasted for less time than given. It was really juicy and moist and my boyfriend absolutely loved it. Definitely recommend this recipe.
Honey roast Gammon mmmmmm!
posted by Laura @ 02:59PM, 10/01/11
Easy to make, meat tasted delicious, but my roasting pan was a killer to clean after which was a small price to pay. X
Sticky glazes
posted by Sue B @ 05:11PM, 12/21/11
Have made various versions of ham like this in past, always work well. A tip to avoid ruining the roasting pan is to double line the roasting tin with foil - extra strong is great can get away with single layer. All the sticky burnt mess on the foil.....into the bin, no stress, no scrubbing and happiness all round. Works for me every time, I also do this for roast parsnips when I add maple syrup and wholegrain mustard, yum..
Yum Yum
posted by Lisa @ 07:15AM, 12/23/11
I have made this for the past 2 christmas and always make sure i make too much for the boxing day buffet.

Everyone comments on how moist the meat is and the glaze is to die for :) yum yum
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