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Gammon with a Smoked Mustard Glaze

You may associate Gammon with Christmas, but the reality is that this savoury meat can make for a year-round treat. Brush this recipe’s tasty honey-Dijon glaze on as liberally as possible.

Serves 4-8 Total Time  2hrs +


Get the ingredients here

  • 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


  1. Place the gammon joint in a large saucepan. Cover with 3-4cm of cold water. Add the aromatics and bring to a boil.
  2. 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.
  3. 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. 
  4. 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. 
  5. Preheat oven to 220°C/200°C fan/gas 7. Transfer the gammon to a baking sheet or snug-fitting, low-sided roasting tray. 
  6. Mix the glaze ingredients to a loose paste, then use a pastry brush to paint around two-thirds of it all over the ham.
  7. 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.
  8. Add 1-2tbsp water to the tray each time to prevent excess paste and juices burning.
  9. 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.
  10. Rest somewhere warm for 10 mins before slicing.
  11. Meanwhile, deglaze any caramelised juices in the pan with a final splash of water, and paint or pour that over the gammon before carving.
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