Honey-glazed ham
- Esther Clark
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Serves 8-10
Easy
Prep: 15 mins
Cook: 2 hrs and 5 mins
plus cooling
A star rating of 4.7 out of 5.135 ratingsRate
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Add a sticky honey and mustard glaze to gammon for a delicious sweetness that contrasts with the saltiness of the meat. It's great for a celebration supper
Dairy-free
Egg-free
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Ingredients
Nutrition
Units:
MetricUS
-
2½ kg boneless unsmoked gammon joint
tied
-
1 sprig thyme
2 bay leaves and 1 rosemary sprig tied together
-
1 onion
halved
-
2 carrots
roughly chopped
-
1 celery stick
roughly chopped
-
1 tbsp black peppercorns
-
1 tsp cloves
For the glaze
- 1½ tbsp English mustard
- 70g clear honey
- 2 tbsp soft dark brown sugar
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Nutrition: Per serving (10)
- kcal402
- fat22g
- saturates7g
- carbs9g
- sugars9g
- fibre0g
- protein42g
- salt5.56g
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Method
-
step 1
Put the gammon in a large, deep saucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.
-
step 2
Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.
-
step 3
Heat the oven to 200C/180C fan/gas 6. Put the ham in a roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices.
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A star rating of 4.7 out of 5.135 ratings
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