Gammon is one of my favourite roasts. Yes, even above Roast Beef and Roast Chicken. I know, I know. It’s controversial but there’s something about a beautifully roasted gammon joint that is so immensely satisfying. Plus you can do so much with the leftovers that you’ll undoubtedly have. This recipe will tell you how to make a perfectly cooked gammon joint, which is cooked twice by boiling it first, and then roasting it after. Plus we’re taking the classic honey and mustard glaze and giving it an awesome chilli kick.
Honey Mustard Chilli Glazed GammonPrint Recipe
- 2.5kg Gammon Joint
- 3 tbsp Honey
- 1 tbsp Mustard
- 2 - 3 Red Chillies
- 2 Large Onions
Place the joint into a very large saucepan and cover the joint in cold water and leave to soak for a couple of hours. This step isn't essential, but I like to do it in case it's a particularly salty piece of gammon.
Discard the water and refill with cold water, covering the gammon joint completely.
Place onto over a high heat and bring up to a boil. Once it's boiling, lower the heat and bring down to a gentle simmer, cover with the lid, and then leave to simmer for 1 hour 45 minutes.
Carefully remove the joint from the water, it's already going to be very tender, and place onto a plate. Leave to cool for around 30 minutes.
Pre-heat the oven to 200°C/390°F/Gas Mark 6.
Using a sharp knife, remove the skin from the gammon but still leaving a good layer of fat. You can score the fat into a criss-cross shape, or leave it as it is.
Into a small bowl, combine the honey and mustard together. Deseed and finely chop the chilles and add into the honey-mustard glaze.
Rub the whole gammon in the glaze, making sure to rub the glaze into the fat thoroughly. Save back some of the glaze for basting the
Roughly chop the onions, place into a roasting tray, and place the gammon onto the onions and place into the oven and cook for 25 - 30 minutes. Be sure to baste the gammon with the remaining glaze a couple of times during this time.
Remove from the oven and allow to rest, covered in foil, for half an hour. Carve, and serve with as part as your favourite roast dinner.