Roasted Honey Glazed Gammon
Roasted Honey Glazed Gammon with mustard recipe. The best oven roast for a Christmas or Easter dinner, a boneless leg of smoked gammon meal.
- Prep Time: 1 hr
- Cook Time: 3 hrs
- Total Time: 4 hrs
- Yield: 6
- Category: Meals, supper or lunch, dinner
- Method: Oven Baking roast
- Cuisine: English
Ingredients
- Obtain a gammon joint or boneless gammon of your choice.
- 1/3 cup of cloves
- 3 Tablespoons of Honey (or maple syrup)
- 2 tsp of Dijon mustard
- 1/4 cup of brown sugar
- 1 onion halved
- 2 or 3 medium cleaned carrots
- a few bay leaves
- 1 Tablespoon of peppercorns crushed
Instructions
- Obtain a large enough pot to fit the Gammon in and fill the water to over the meat. (keeping the string or mesh on)
- Add the carrots whole and halved onions, the bay leaves and peppercorns. Make sure they inserted in the water as well as the gammon. Bring this to a boil. Cover the pot with a lid and simmer for the required amount of time for the kilograms of the gammon (normally it will say on the packaging)
- Make sure the gammon is always covered with water and does not boil/simmer dry.
- Remove the gammon from the pot once its done. Remove the cloves.
- While the gammon is still warm do the following.
- With your roasting pan ready and oven preheated. Take the string/mesh of the gammon carefully.
- The with a sharp knife cut diamond slits in the skin fat, being careful to not do it to deep.
- Next is to place a clove in the meat at the intersection of the scorings. All over the gammon piece.
- In a small bowl mix the honey and mustard and sugar to a smooth paste. Using a pastry brush add the honey mustard glaze onto the gammon.
- Preheated oven at 160 Deg.C, place the glazed gammon into the oven and roast for for approximately an hour (depending on the size of the gammon) The glaze should be brown and golden.
- Leave to cool or carve and serve warm.
- Gammon can be eaten as a warm dinner or kept for the meat platter and sliced up.
- Gammon is amazing for sandwiches and salads or cold meals with salads. A wonderful Christmas meat to keep for a few days (if able to) for cold meals and salads.
- The liquid you boiled the gammon in can be saved as a broth.
Notes
The boiling time on a boneless Gammon or a gammon with bone depends on the weight of the meat. Normally on the package you purchased it will tell you the time to boil. (Hrs per kg)
Find it online: https://www.fillmyrecipebook.com/roasted-honey-glazed-gammon/