Honey Roasted Gammon Recipe

Simmering the gammon

Place the gammon joint in a large stockpot and cover with 3 litres of cold water. Add the halved onion, bay leaves, whole cloves and peppercorns. Bring to a gentle simmer over medium heat, then reduce to low so the surface barely moves. Simmer for 20 minutes per 500g plus an extra 20 minutes (approx 1 hour 40 minutes for a 2kg joint). Skim any scum from the surface. Turn off the heat and leave the joint in the liquid for 15 minutes to rest.

Preheat oven and prepare glaze

Preheat the oven to 200°C (fan 180°C / 400°F). Meanwhile, mix the brown sugar, honey, Dijon mustard, wholegrain mustard and 1 tablespoon olive oil in a small bowl to form a thick glaze. Taste and adjust balance of sweet and mustard to preference.

Roast and glaze

Remove the gammon from the poaching liquid and pat dry with kitchen paper. Place joint fat-side up on a roasting rack in a tray. Make shallow criss-cross cuts in the fat if present. Brush a little olive oil over the surface. Roast for 25 minutes, then brush a generous layer of the honey glaze over the fat and roast a further 15–20 minutes until glaze is caramelised and an internal temperature of 60–65°C is reached (meat will firm up as it rests). If glaze is browning too quickly, tent with foil.

Rest

Remove the gammon to a carving board, loosely tent with foil and rest 15 minutes before carving. Reserve the roasting tray drippings for the gravy (strain off any burnt bits) and set aside 100 ml for the roast gravy recipe.

While the gammon is poaching, preheat oven to 220°C (fan 200°C / 425°F). Put the peeled and cut potatoes into a large saucepan, cover with cold salted water and bring to the boil. Parboil for 8–10 minutes until the edges are just soft. Drain well and return to the hot pan. Shake the pan gently to roughen the edges of the potatoes—this helps create crispiness.

Pour the vegetable oil or goose fat into a large roasting tray and place in the hot oven for 5 minutes until smoking hot. Carefully add the potatoes to the hot fat, turning to coat. Season with sea salt and black pepper. Roast for 45–55 minutes, turning once or twice, until deep golden and crisp. If preparing alongside the gammon, you can roast potatoes in the same oven — adjust placement so both cook evenly (potatoes may need more time).

Make the batter at least 30 minutes before baking to rest (or up to a day ahead). In a bowl, whisk the plain flour and salt. In another bowl lightly beat the eggs, then whisk in the milk. Gradually combine wet into dry, whisking until smooth and free of lumps. Strain the batter if desired. Let rest for 30 minutes at room temperature.

When ready to bake, increase oven temperature to 220°C (fan 200°C / 425°F). Put 1 teaspoon of sunflower oil into each hole of a 12-hole muffin or Yorkshire pudding tin and place in the oven until the oil is very hot and just smoking (about 8 minutes). Quickly whisk the batter, then pour about 60 ml batter into each hot oil-filled hole. Bake for 20–25 minutes without opening the oven door until the puddings have risen, are golden and crisp. Serve immediately.

After removing the gammon and potatoes, skim off excess fat from the roasting tray leaving approximately 100 ml of flavorful drippings. Place the tray over two burners on medium heat (or transfer drippings to a saucepan). Sprinkle 2 tablespoons plain flour into the hot fat and whisk continuously for 1–2 minutes to form a roux and cook the raw flour taste.

Gradually whisk in 500 ml hot beef or chicken stock, scraping up any browned bits from the tray. Bring to a simmer and cook until thickened, about 5–8 minutes. Stir in Worcestershire sauce, season with salt and pepper to taste. If too thick, thin with a little extra stock or water. Strain the gravy through a fine sieve into a jug for a smooth finish, keeping warm until serving.