November 18, 2021

Gammon with Honey & Mustard Glaze

By Online Provenance Butcher
Gammon with Honey & Mustard Glaze
Gammon with Honey & Mustard Glaze
Gammon with Honey & Mustard Glaze
Recipe by Barry Horne
- 1 gammon (5kg)
- 2 onions
- 2 celery sticks
- 2 carrots
- 500ml honey
- 250g dijon mustard
- 250g wholegrain mustard
- 300g brown sugar
Place the gammon in a large pot and cover with water, bring to the boil and as soon as it reaches boiling point, empty out the water. This will get rid of any excess salt.
Cover the gammon again with fresh water and add the onion, celery and carrot to the pot. Bring to the boil and lower to a simmer, cook for 40 mins per kg. Once cooked, take out the gammon to cool.
When the gammon is cool enough to touch, remove the skin, it should come away easily, and score the flesh lightly.
Pre-heat the oven to 180 degrees C.
To make the glaze, combine the honey, both mustards and sugar together in a bowl and cover the gammon with it.
Place the glazed ham in the oven and roast for 30-40 mins, baste every 10 mins to ensure it's nicely glazed and coloured.