Honey-Glazed Unsmoked Gammon Joint Recipe

Ingredients:

• 1 unsmoked gammon joint (about 1.5kg)
• 1 onion, halved
• 2 bay leaves
• 8-10 whole cloves
• 1 tbsp black peppercorns
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp brown sugar
• Water (for boiling)

Instructions:

1. Prepare the Gammon: Place the gammon joint in a large pot. Add the halved onion, bay leaves, cloves, and black peppercorns. Cover the gammon with cold water and bring to a boil. Once it starts to boil, reduce the heat and let it simmer gently for about 1.5 hours (or 20 minutes per 500g), topping up the water if needed.
2. Preheat the Oven: Preheat your oven to 200°C (180°C fan) or 400°F.
3. Prepare the Glaze: In a small bowl, mix together the honey, Dijon mustard, and brown sugar until well combined. This will create a sweet and tangy glaze for the gammon.
4. Remove and Score: Once the gammon has finished simmering, remove it from the pot and let it cool slightly. Remove the skin, leaving a thin layer of fat. Score the fat in a crisscross pattern, being careful not to cut into the meat.
5. Glaze and Roast: Place the gammon in a roasting dish and generously brush the glaze over the scored fat. Roast the gammon in the preheated oven for 25-30 minutes, basting with the glaze halfway through, until the top is golden and caramelized.
6. Rest and Serve: Remove the gammon from the oven and let it rest for 10-15 minutes before carving. Serve with roasted vegetables, potatoes, or as part of a festive meal.

Tips:

• For extra flavour, you can add additional spices (like cinnamon or star anise) to the boiling water.
• Save the broth from the boiled gammon for soups or stews—it’s full of flavour!

Enjoy your tender, honey-glazed gammon joint!