Roast Gammon with Honey Mustard Glaze

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Abstract

/p>With gammon the cooking time is determined by weight, requiring 20 min per 450g with a final 20 minutes in addition on the end. I don’t know why that last twenty minutes stays the same regardless of weight but I don’t feel like angering the cooking/mathematics gods enough to go against it. Remove the skin and all but the smallest layer of fat (just enough to keep it juicy) first before weighing or your measurements will be off and the joint will come out tough and dry.Some people like to soak their gammon first to get rid of extra salt, though apparently this is unnecessary now. If you want to soak it (I usually do) then you let it sit in a bath of cold water in the fridge. Throw that water away at the end of its bath.Put the gammon in a large pot with the onion, garlic cloves and carrot. I like to peel the onion and garlic cloves and cut the onion in half first, and pop the carrot in whole. You can also add a couple of sticks of celery and some peppercorns to this if you like. W

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ork out the cooking time (20 min per 450g + 20 min) and boil the ham with the veg and spice mix for half the total amount of time. Make sure you scoop off the fat and scum that rises to the top periodically while it’s boiling, and preheat the oven to 180 C.Transfer the gammon to a baking or roasting tray, and reserve the liquid as it makes an amazing stock for later (we made dauphinoise potatoes with it once and it was lit). Tent foil over the gammon and bake at 180 C for all but that last 20minutes. Take it out of the oven and coat it in a mixture that’s equal parts wholegrain mustard and honey (you can adjust that ratio any way you want for taste preference, I just prefer it equal parts) and then put it back in for that last 20 min without the foil.Finally, once it’s finished it’s last round of roasting, take it out again and let it rest before carving. Its important to let it rest otherwise the juices will flow out, leaving the meat drier and less flavourful than you want.</article></body>

Roast Gammon with Honey Mustard Glaze

Gammon is one of those roast meats that looks impressive but is actually really easy to prepare once you know how. I like to make it for parties, especially when its cold out, but its also a great Sunday meal because then you’ll have sandwich meat for at least the next few days.

Ingredients

Gammon joint

Onion

Carrot

6 cloves of garlic

For the Glaze:

Bay leaf

Honey

Grain mustard

With gammon the cooking time is determined by weight, requiring 20 min per 450g with a final 20 minutes in addition on the end. I don’t know why that last twenty minutes stays the same regardless of weight but I don’t feel like angering the cooking/mathematics gods enough to go against it. Remove the skin and all but the smallest layer of fat (just enough to keep it juicy) first before weighing or your measurements will be off and the joint will come out tough and dry.

Some people like to soak their gammon first to get rid of extra salt, though apparently this is unnecessary now. If you want to soak it (I usually do) then you let it sit in a bath of cold water in the fridge. Throw that water away at the end of its bath.

Put the gammon in a large pot with the onion, garlic cloves and carrot. I like to peel the onion and garlic cloves and cut the onion in half first, and pop the carrot in whole. You can also add a couple of sticks of celery and some peppercorns to this if you like. Work out the cooking time (20 min per 450g + 20 min) and boil the ham with the veg and spice mix for half the total amount of time. Make sure you scoop off the fat and scum that rises to the top periodically while it’s boiling, and preheat the oven to 180 C.

Transfer the gammon to a baking or roasting tray, and reserve the liquid as it makes an amazing stock for later (we made dauphinoise potatoes with it once and it was lit). Tent foil over the gammon and bake at 180 C for all but that last 20minutes. Take it out of the oven and coat it in a mixture that’s equal parts wholegrain mustard and honey (you can adjust that ratio any way you want for taste preference, I just prefer it equal parts) and then put it back in for that last 20 min without the foil.

Finally, once it’s finished it’s last round of roasting, take it out again and let it rest before carving. Its important to let it rest otherwise the juices will flow out, leaving the meat drier and less flavourful than you want.