A whole gammon joint simmered in spiced water then finished in the oven under a sticky honey and mustard glaze, studded with cloves.
Prep
15 mins
Cook
2h 30m
Servings
8
Per serving
£1.75
Difficulty
easy
Boiling the joint first before glazing keeps it beautifully moist and washes out a lot of the excess saltiness, so don't skip that step even though it takes patience.
Put the gammon in a large pot, cover generously with cold water, and add the onion, carrots, bay leaves and peppercorns. Bring to the boil, skim off any scum, then reduce to a gentle simmer.
Simmer for around 20 minutes per 500g (roughly 100 minutes for a 2.5kg joint), topping up the water as needed.
Lift the gammon out and let it cool for 10-15 minutes until safe to handle. Preheat the oven to 200C (180C fan).
Peel away the skin, leaving an even layer of white fat. Score the fat in a diamond pattern and stud each diamond with a clove.
Mix the honey, mustard and sugar and brush half of it thickly over the fat. Place in a roasting tin and roast for 20 minutes.
Brush over the remaining glaze and return to the oven for a further 15-20 minutes until deeply golden and sticky, watching it doesn't burn.
Rest for 10 minutes before carving into thick slices.