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Honey Roast Gammon Joint

Name: Honey Roast Gammon Joint
Prep time: 15 min
Cook time: 2 h
Total time: 135 min
Yield: 8
Ingredients: 2 kg Gammon/Ham Joint (4 ½ lb) - unsmoked/ smoked - personal preference; 500 ml Water (2 cup); 2 Bay Leaves; 12 cloves; 4 tablespoon Honey; 4 tablespoon English Mustard

This honey roast gammon joint is boiled with bay leaves and cloves, then roasted with a sticky honey and mustard glaze. The recipe includes both a traditional pan-boiled method and a pressure cooker method, with cooking times for a 2 kg joint.

Recipe by Flawless Food

From YouTube · Jun 9, 2021

Watch on YouTube

15 min

Prep time

2 hrs

Cook time

2 hrs 15 min

Total time

Yield

Ingredients

6 ingredients

Adjust servings

Servings: 84 to 16

Ingredients and nutrition update together

Per serving347 kcal

Fat: 12g
Carbs: 4g
Protein: 55g

Whole recipe (8 servings): 2776 kcal

Method

23 steps

Soak the 2 kg Gammon/Ham Joint (4 ½ lb) for a few hours in cold water, we normally do it overnight, or if you don't have time, rinse under cold water a few times to wash away excess saltiness.
Place in a deep pan, fat side up, and fill the pan with enough water to cover the gammon joint.
Add 2 Bay Leaves and bring to a boil.
Turn heat down to a simmer and leave to cook uncovered for 1 ½ hours. Top up with more water if gammon is sticking out of the water.
Mix together the glaze ingredients 4 tbsp Honey and 4 tbsp English Mustard.
After 1 ½ hours, remove from pan and allow to rest for 10 minutes. Remove netting from the boiled gammon joint.
Remove the skin/rind away from the gammon leaving a juicy layer of fat.
Score the fat layer of the gammon with a sharp knife into diamonds.
Push 12 cloves into the corners of each diamond.
Cover a baking tray with foil, before adding gammon joint on top.
Pour most of the honey and mustard glaze over the top and save a little to reglaze halfway through oven cooking.
Place in preheated oven at 180°c fan / 200°c / 400°f for 15 minutes.
Reglaze by brushing over remaining honey and mustard glaze.
Cook for a final 15 minutes, keep an eye on it and remove sooner if the honey glaze begins burning. Cover loosely with foil and allow to rest for 10 minutes before carving.
Carve slices of gammon to your desired thickness.
Serve with your choice of sides.
Pressure cooker method: Drain the water and place the 2 kg Gammon/Ham Joint (4 ½ lb) fat side facing up in the pressure cooker pot.
Add the 2 Bay Leaves and pour 500 ml Water (2 cup) over the top, it will not cover the gammon, which is fine, it will cook in the steam.
Close the lid, pressure valve turned to the closed position.
Place the pressure cooker on meat setting for 50 minutes.
Once the pressure cooker is finished, allow 10 min natural release.
Carefully remove the meat from pressure cooker.
Follow from step 3 above, to oven roast the pressure cooked gammon.

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Recipe notes

Helpful tips

Soak the gammon overnight if possible to reduce saltiness, or rinse under cold water several times if short on time.
Top up the pan with more water during boiling if the gammon is sticking out.
Save a little glaze to brush over halfway through oven cooking.
Cooking times for other gammon sizes can be seen in the notes section of the source.

Equipment

pressure cooker or hob
oven

Additional tips

Watch the glaze closely during the final oven stage and remove sooner if it begins burning. When using a pressure cooker, allow 10 minutes natural release before opening.