Buy your Gammon HERE
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🥣Ingredients
For cooking the gammon:
2kg unsmoked boneless gammon joint, tied
2 onions, halved
2 carrots, unpeeled, cut into chunks
2 celery stalks, cut into chunks
4 bay leaves
12 black peppercorns
small handful cloves
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For the glaze:
4 tbsp runny honey
4 tbsp English mustard
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Method
🔹 Put gammon into a large lidded saucepan, cover with cold water & 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 & 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 (If your pan is not quite large enough to cover the joint completely, turn the gammon over halfway through the cooking time.)
🔹 Remove gammon & set aside to cool for 15 minutes. (The cooking liquid can be strained and reserved for making soup for another time.)
🔹 Preheat the oven to 200C/180C Fan/Gas 6, line a large roasting tin with kitchen foil.
🔹 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'.
🔹 Put the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come up the sides to contain roasting juices.
🔹 Glaze - mix honey & mustard - brush half of it evenly over the gammon, including one side of the joint. Roast in the center 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 another 10–15 minutes, moving the tin so that the opposite side of the gammon faces the back of the oven.
🔹 The gammon is ready when the fat is glossy & golden brown. If the top begins to look too brown cover loosely with foil. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.
🔹 Pour any juices that have collected in the kitchen foil into a small pan, and warm through gently. Serve these over the sliced meat.
ENJOY!
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