Honey Roast Gammon Recipe
Make Honey Roast Gammon Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gammon & Glaze
Serving (optional)
Method
Gammon & Glaze
Prepare and simmer gammon
Place the gammon joint in a large stockpot and cover with the water. Add the halved onion, chopped carrot, bay leaves and peppercorns. Bring to a gentle boil over high heat, then reduce to a simmer. Skim any foam from the surface. Simmer, partially covered, for 20 minutes per 450 g (1 lb) plus 20 minutes; for a 2 kg joint this is approximately 100 minutes. This gentle poaching removes excess salt and begins cooking the gammon evenly.
Rest and cool
Carefully remove the gammon from the poaching liquid and place on a board. Reserve 250 ml of the poaching liquid for thinning the glaze if needed. Allow the joint to cool slightly for 10–15 minutes until you can handle it but while still warm.
Score and stud (optional)
Using a sharp knife, remove the rind leaving a layer of fat. Score the fat in a diamond pattern at 1–1.5 cm intervals. If using cloves, press whole cloves into the intersections of the scoring to stud the gammon, spacing evenly.
Make the glaze
In a small bowl whisk together the Dijon mustard, honey, soft brown sugar, apple cider vinegar, olive oil and freshly ground black pepper until smooth. If the glaze is too thick, thin with 1–2 tablespoons of the reserved poaching liquid to reach a brushable consistency.
Roast with glaze
Preheat the oven to 220°C (425°F). Place the gammon in a roasting tray lined with foil or on a rack. Brush a generous layer of the honey glaze over the scored fat. Roast in the preheated oven for 20–25 minutes, basting with more glaze every 7–8 minutes, until the glaze is deeply golden, sticky and caramelised. Watch carefully to avoid burning; if the glaze darkens too quickly, reduce oven temperature to 190°C (375°F) and continue roasting until glazed.
Rest before carving
Remove the gammon from the oven and transfer to a board. Tent loosely with foil and rest for 15–20 minutes to allow the juices to redistribute and the glaze to set.
Carve
Using a sharp carving knife, slice the gammon against the grain into thick or thin slices as preferred. Serve warm with pan juices or reserved glaze spooned over.