Honey and mustard roast gammon

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By: Sophie Grigson From: Grigson

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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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  • 2.75 kg gammon, joint (middle cut)
  • 1.5 tbsp Dijon mustard, or English mustard
  • 2 tbsp clear honey

To decorate:

  • 2 handfuls whole cloves

Tips and suggestions

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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Latest Comment


Shaun it's a typo it should read take off the Skin not the fat. Leave as much fat on as possible. Take of the rind layer only.

TheV14283 TheV14283  Posted 24 Dec 2014 10:31 AM

ShaunM24993 The fat is very thick as a rule and when you take the outer skin off at stage 3 it will also remove a lot of the fat, but it leaves a thinner layer on the meat too - this is the stage 4 fat.

H9999 H9999  Posted 08 Jan 2014 5:28 PM

Hi im totally brand new to cooking and am really enjoying learning.
I have followed this recipe and i feel like it contradicts its self
At stage 3 in the method it says to peel the fat off and in stage 4 it says to applied my mustard honey to the fat ???
I chose to peel the fat off and not sure if that was right
Can someone help me

ShaunM24993 ShaunM24993  Posted 01 Jan 2014 2:10 PM

Hi Elizabeth, thanks for your comment - you can freeze the leftovers, I would freeze the meat in slices and wrap them up well.


Anna -Good Food Anna -Good Food Posted 23 Apr 2013 11:48 AM

can you please tell me if it's possible to freeze the leftovers

elizabethT12249 elizabethT12249 Posted 22 Apr 2013 2:37 PM

Yes, that's exactly the advice we would have given. Thanks for the help.

Tom_Good_Food Tom_Good_Food Posted 03 Jan 2013 10:18 AM

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!

PD28538 PD28538 Posted 25 Dec 2012 2:05 PM

Can someone tell me why you soak the gammon in cold water please .

DerrickC81392 DerrickC81392 Posted 24 Dec 2012 11:33 AM

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 !!

vivvy1956 vivvy1956 Posted 08 Apr 2012 6:59 PM

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.

GillW34293 GillW34293 Posted 12 Dec 2011 2:15 PM

does anyone know if this would work with french mustard instead of english/dijon?

AndrewS79310 AndrewS79310 Posted 07 Dec 2011 12:56 PM

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.

TERESAH17686 TERESAH17686 Posted 26 Nov 2011 9:47 AM

forgot to rate it!

matthewS61495 matthewS61495 Posted 02 Jul 2010 2:43 PM

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.

matthewS61495 matthewS61495 Posted 02 Jul 2010 2:42 PM

Fantastic recipe and great if you want to prepare one day in advance for dinner parties - hands free for relaxing time. 5/5

PatriciaJ7524 PatriciaJ7524 Posted 22 Jan 2010 12:45 PM

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.

Rurykfare Rurykfare Posted 16 Jan 2010 2:42 PM

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!

FredD11846 FredD11846 Posted 09 Jan 2010 12:41 PM

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.

Anonymous Anonymous Posted 04 Jul 2009 5:08 PM

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!!

vivienH63840 vivienH63840 Posted 05 Feb 2009 12:07 PM

Anyone got any idea of roasting times for a smaller joint, say a kilo..?? Looks very tasty!! Hamish

HamishT98974 HamishT98974 Posted 02 Nov 2008 7:31 PM

Iboiled the gammon for 10mins i saved the water and used to make lemtil soup lovely.

wilmaC87763 wilmaC87763 Posted 02 Nov 2008 10:22 AM