Gammon with a Smoked Mustard Glaze
Gammon is a Christmas classic and our top tip for this mouth-watering meat is to add a dab of Halen Môn’s dijon mustard for a hint of smokiness.
Serves 4-8 Total Time 2hrs +
- 1-2.5kg unsmoked, gammon joint
- 2-3 sprigs rosemary
- 1 onion, quartered
- 4 garlic cloves, halved
- 1 tomato, halved
- 1 tsp black peppercorns
- ½ tsp cloves
For the glaze:
- 1½ tbsp Smoky Dijon Mustard
- 1½ tbsp runny honey
- 1 tsp tepid water
- Place the gammon joint in a large saucepan. Cover with 3-4cm of cold water. Add the aromatics and bring to a boil.
- Skim any impurities away, then reduce the heat to a gentle simmer for 40 mins for the first 1kg, plus 15 mins for each 500g beyond that.
- Keep topping-up as necessary with just-boiled water. Remove the saucepan from the heat and leave the gammon in the water to cool for 45 mins.
- Remove the joint from the pan, cut away any string and trim any rind from the meat, leaving as much fat as possible. Score the fat in a criss-cross pattern.
- Preheat oven to 220°C/200°C fan/gas 7. Transfer the gammon to a baking sheet or snug-fitting, low-sided roasting tray.
- Mix the glaze ingredients to a loose paste, then use a pastry brush to paint around two-thirds of it all over the ham.
- Roast for 20-25 mins, removing the meat every 7 mins or so to glaze with the remaining paste and any juices gathering in the tray.
- Add 1-2tbsp water to the tray each time to prevent excess paste and juices burning.
- The gammon is done when burnished and glistening – timing will depend on the oven and size of the joint, but don’t cook for longer than 25mins.
- Rest somewhere warm for 10 mins before slicing.
- Meanwhile, deglaze any caramelised juices in the pan with a final splash of water, and paint or pour that over the gammon before carving.