Honey Glazed Gammon
HONEY GLAZED GAMMON
This seems to be everyone’s favourite at Christmas time. Great to serve hot when it first comes out of the oven, accompanied with some winter veg and a jus made from the pan’s cooking juices, but equally lovely served cold with winter slaws, jacket potatoes or sweet potato wedges.
1.5-2kg gammon joint
1 stick celery, roughly chopped
1 large carrot, roughly chopped
1 white onion, roughly chopped
1 leek, roughly chopped
Cold water, or a mix of dry cider and water
2 tablespoons honey
50g demerara sugar
2 teaspoons Wholegrain mustard
- Immerse the gammon in a pan filled with cold water. Bring to the boil, then remove and discard the liquid.
- Place the gammon in a pan of fresh cold water (or a mix of cider and water), along with peppercorns, cloves, bayleaves and the roughly chopped vegetables.
- Bring to boil and then transfer to the simmer plate. Simmer gently, calculating the cooking time as 25 minutes per 500g. (so 75mins for a 1.5kg joint).
- Once the cooking time is up, remove the ham from the cooking stock and place it in a roasting tin.*
- Carefully remove the layer of skin from the joint, using a sharp knife, and leaving as much of the fat behind as possible. Score the fat in a diamond pattern and stud with cloves.
- Mix the demerara sugar, mustard and honey together. Carefully brush about half of this glaze over the gammon joint.
- Bake in the oven at 200C for 20-30 minutes, basting 2-3 times with the leftover glaze. Bake until golden brown.
*Reserve the cooking liquid and either chill/ freeze to use as a stock, or blitz the vegetable / liquid mixture, add some red lentils and simmer to make a delicious broth.