Honey And Mustard Gammon Joint Recipes

Steps:

• Place all the stock ingredients in a large saucepan. Bring up to the simmer on medium-low heat. Cook for 1 hour. Leave the gammon to cool in the cooking liquid.
• When the gammon is cooled enough to handle. Place the gammon joint in a roasting tin with honey and whole grain mustard. Baste the gammon joint liberally with the glaze.
• Bake in 180c fan forced oven for 45 minutes, basting every 10-15 minutes.

Steps:

• Soak the gammon in cold water in the fridge overnight and then drain well.
• Put the onion, carrot and celery into the slow cooker and then rest the gammon on top. Pour in the cola until the gammon is totally submerged. (I have cooked large gammons before where the cola hasn't quite covered it, and it's fine). Drop in the bay leaf, cinnamon stick and a good crack of black pepper. Cook on low for 8 hours. I have cooked a gammon over 3.5 kg and just increased the time to 10 hours.
• Use 2 forks to lift the joint from the slow cooker into a roasting dish and heat the oven to 170°C. Let the ham cool while the oven is heating up.
• Remove the layer of skin of the ham, while still leaving the fat. Have your ham in the dish to keep this layer of fat to the top if you can. Score a lattice into the fat with a sharp knife. To do this you score parallel lines about an inch apart in one direction and then do the same at an angle to them, so that you create diamond shapes in the fat. Once you have finished that, insert a whole clove into the centre of each of the diamonds.
• Mix the honey and mustard in a jug or bowl with a crack of salt and pepper and then pour over this over the ham. Roast the ham for 20 to 25 mins, basting half way through. You want the ham to be nicely browned and glazed. You may need to turn the heat up towards the end if you think it needs it.

Steps:

• Whisk together and chill.

Steps:

• Put the gammon in a large, deep saucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.
• Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.
• Heat the oven to 200C/180C fan/gas 6. Put the ham in a roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices.

Steps:

• Trim the outer layer of fat off the gammon and score
• Mix the honey and mustard together and set aside
• Refer to specific oven cooking instructions and calculate how long you need to roast the gammon and place in an oven proof dish
• Season with salt and pepper
• When 30 minutes cooking time remains remove from oven and stud the cloves into the gammon and decorate with the glace cherries and glaze generously with the honey and mustard mixture.
• Continue to baste every 10 minutes.
• Can be served hot or cold