Honey and mustard roast gammon
By: From: Grigson
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- Gammon as you buy it, is salty - too salty to eat. Time permitting, put the gammon joint into a large bowl (or spotlessly clean bucket), cover with cold water and leave to soak for 24 hours. Drain well. If you haven't got 24 hours to spare, go for second best option: put the joint into a large saucepan, cover with water and bring up to the boil. Simmer for 2 minutes, then take out the gammon joint and throw the salty water away.
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Ingredients
To decorate:
- 2 handfuls whole cloves
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Method
1. Put the gammon joint into a large bowl (or spotlessly clean bucket), cover with cold water and leave to soak for 24 hours. Drain well.2. Set the oven to 160°C/gas 3. Lay a sheet of kitchen foil in a roasting pan that is large enough to take the joint with some room to spare. Lay a second sheet across it, at right angles. Sit the gammon joint square in the middle; bring the silver foil up around the gammon, sealing edges together neatly and comprehensively, to form a loose, airtight wrapping around the gammon.
3. Roast for 2 hours. Increase the oven temperature to 220°C/gas 7. Open up that foil and lift the gammon out onto a large chopping board. Drain off all the juices. Make a couple of long cuts through the outer layer of skin (but not the fat underneath). Peel the fat off in strips, taking care, as it will be extremely hot.
4. Mix the mustard and honey together, and then smear thickly all over the layer of fat. Next score the fat with parallel lines first in one direction and then at an angle to it, to cover the joint in a pattern of diamonds. Push a clove into the centre of each diamond.
5. Return the joint to the oven for a final 25 minutes or until richly browned and glazed. If you are serving the joint hot, let it rest in a warm place for 20-30 minutes before carving. For cold gammon, leave it to cool in its own time.
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Latest Comment
View all comments (18)Hi Elizabeth, thanks for your comment - you can freeze the leftovers, I would freeze the meat in slices and wrap them up well.
Anna
can you please tell me if it's possible to freeze the leftovers
Yes, that's exactly the advice we would have given. Thanks for the help.
Gammon is soaked to remove the excess salt. Many believe it's not necessary these days due to modern curing methods. I always soak mine (or sometimes boil in a huge pot with onions and bay leaves) prior to roasting. I think it also makes the joint more plump and tender! Delicious!
Can someone tell me why you soak the gammon in cold water please .
Fantastic meal, I cooked this for family on Easter Sunday. I used English mustard and left the gammon in a large bowl in the fridge overnight. There was no saltiness at all, thank you !!
Hi Andrew
There is no reason why you couldn't use french mustard, just adjust the amount to suit your taste. I have done it with wholegrain and it was fine.
does anyone know if this would work with french mustard instead of english/dijon?
I cooked this gammon for sunday lunch with friends, as I was carving they were piching bits, it was beautiful, tender and flavoursome I'll be doing this over and over again.
forgot to rate it!
This is a great receipe hot or cold and is easy to do. The flavours combine well to leave you with a extremely tasty gammon.
Fantastic recipe and great if you want to prepare one day in advance for dinner parties - hands free for relaxing time. 5/5
I hosted a dinner party last weekend and all my guests were very impressed with the Gammon. It looked very impressive on the ashet and carved well. The flavour was succulent and delicious we had a little left over and was delicious cold too. I will make this again and recommend you try it.
Just giving this a go, sounds nice!
Anon, what a strange comment, do you cook whilst reading the recipe??
Most people read through the recipe several times and then start cooking.
Besides which, it says '2:30 COOK time' that is a correct statement.
Some folk are never happy!
Cheers.
If you follow the instruction to let it rest after cooking for 20-30 mins, the recipe takes 3 hrs, not 2:30. Which I wish I'd realised a little sooner.
Ihad a i kilo joint and and i followed these instructions but i reduced the cooking time by 30 mins and it was absolutely beautiful we all loved it i am doing it again today!!
Anyone got any idea of roasting times for a smaller joint, say a kilo..?? Looks very tasty!! Hamish
Iboiled the gammon for 10mins i saved the water and used to make lemtil soup lovely.