Honey Mustard Gammon Recipe, an easy way of cooking a gammon joint with a delicious glaze of honey and mustard to get the perfect ham every single time. It's a great addition to you Sunday Roast or any other celebration throughout the year.
What would Sundays be without the good old Sunday roast? Whether it's roast chicken, roast beef, roast pork with crackling, lamb or ham accompanied by lots of veggies and gravy, there is no better meal and easier way to bring the whole family around the table.
What is gammon
Deli ham is the easier option, and it has the advantage of coming ready-cooked and sliced, but cooking your own ham is a lot easier than you'd think. You might be confused why I use the terms gammon and ham, but the answer is simple. Gammon is the raw joint sold in shops, and once cooked the gammon becomes ham.
There are different ways of cooking a gammon joint, and the easiest are boiling, roasting or a combination of boiling and roasting. I chose the latter, and I got a delicious ham that was cooked so well, it was a big hit with us all.
Ingredients needed to cook a gammon
- gammon joint
- dijon mustard
- wholegrain mustard
Cooking time & step-by-step photos and instructions
The cooking time depends entirely on the weight of the gammon joint. Cook it for 20 minutes per 450 g or 1 pound, plus extra 20 minutes. The gammon joint I used weighted 1kg, so I cooked it for just over an hour.
The joint was boiled for the first 30 minutes, then glazed and roasted in the oven for the remaining 30 minutes at 190 degrees Celsius (375 Fahrenheit).
You could boil it for the whole one hour, that's absolutely fine, and water is not the only option here, you could also boil it in any fruit juice, coke, cider or add various spices to the water for extra flavour.
If you go for roasting it for the entire one hour, I would cover the joint in foil for the first 40 minutes, then glaze it and remove the foil for the remaining 20 minutes just so it can get some nice colour to it.
For this joint I used a combo of honey, dijon mustard and wholegrain mustard. I used this glaze for my ever so popular Baked Honey Mustard Chicken Breast with Lemon and Baked Honey Mustard Pork Chops, and it worked so beautifully.
And now I got the same amazing results with this delicious ham. It really gave it a wonderful touch. You could only use honey if you wish, or maple syrup.
If you cooked a rather large gammon joint and you now you have plenty of leftovers, no need to panic. There are lots of delicious recipes that can use leftover ham, my favourite being Easy Leftover Ham and Bean Soup and Cheesy Ham and Pea Pasta Bake.
You can either slice it thinly and add it to a nice sandwich, or enjoy it for breakfast with eggs, or in a delicious Potato Hash with Eggs.
Otherwise, if you have a too large gammon joint and would rather not cook it all at the same time, you can halve it and freeze the joint that is not needed for another time. And that's it, a fabulous recipe that is so easy to make!
If you’ve tried my HONEY MUSTARD GAMMON JOINT RECIPE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Honey Mustard Gammon Joint
- 1 kg gammon joint (approx. 2 lb)
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1 teaspoon wholegrain mustard
- Arrange the gammon joint in a deep pot, cover with cold water and bring to the boil.
- Once the water boils, leave the joint to cook for 30 minutes.
- Remove from the pot and arrange it on a baking tray lined with kitchen foil.
- In a small bowl, combine the honey and mustards to get a thick paste.
- Brush the joint with the paste, and bake it at 190 degrees Celsius (375 Fahrenheit) for 30 minutes.
If I boil gammon in cider, which is best? Dry or sweet cider?