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Honey-glazed ham

Preparation time:
15 minutes
Cooking time:
2 hours 5 minutes plus cooling

Add a sticky honey and mustard glaze to gammon for a delicious sweetness that contrasts with the saltiness of the meat. It's great for a celebration supper.


• 2½ kg boneless unsmoked gammon joint, tied
• 1 sprig thyme 2 bay leaves and 1 rosemary sprig tied together
• 1 onion, halved
• 2 carrots, roughly chopped
• 1 celery stick, roughly chopped
• 1 tbsp black peppercorns
• 1 tsp cloves

For the glaze
• 1½ tbsp English mustard
• 70g clear honey
• 2 tbsp soft dark brown sugar


Put the gammon in a large, deep pan. 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 roasting tray lined with foil. Mix the mustard, honey and sugar together in a bowl, then 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.

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