Since Christmas season is well under way and this particular holiday brings about such tasty dishes, Traditional honey-glazed gammon is one in every of our incomparable favorite meals of the year. Completely excellent for Christmas, or the other special dinner you would like to share with loved ones. They say that the honey-glazed ham is at its perfection once it melts in your mouth. The key to a delicious and tender honey-glazed gammon is in guaranteeing the meat is recent. The longer it’s marinated; This menu can have everybody licking their plates.
Click here for Traditional honey-glazed gammon recipe
For cooking the gammon
2kg/4lb 8oz unsmoked boneless gammon joint, tied
2 onions, halved
2 carrots, unpeeled, cut into 5cm/2in pieces
2 celery stalks, cut into 5cm/2in pieces
4 bay leaves
12 black peppercorns
small handful cloves
For the glaze
4 tbsp runny honey
4 tbsp English mustard
1. Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat. Drain the water from the saucepan, add fresh cold water, the onions, carrots, celery, bay and peppercorns and bring to the boil once more. Reduce the heat, cover with a lid and simmer the gammon and vegetables gently for 20 minutes per 500g/1lb 2oz. (If your pan is not quite large enough to cover the joint completely, turn the gammon over halfway through the cooking time.)
2. Remove the gammon from the water and set aside to cool for 15 minutes. (The cooking liquid can be strained and reserved for making soup for another time.)
3. Preheat the oven to 200C/180C Fan/Gas 6 and line a large roasting tin with kitchen foil.
4. Use a small knife to remove the rind from the gammon joint, leaving as much of the fat intact as possible. Score the fat in a diamond pattern, and push a clove into the centre of each ‘X’.
5. Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come halfway up the joint to contain any roasting juices.
6. For the glaze, mix the honey and mustard together and brush half of it evenly over the gammon, including one side of the joint. Roast in the centre of the oven for 10 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze. Return the gammon to the oven for a further 10– 15 minutes, rotating the tin so that the opposite side of the gammon faces the back of the oven.