Directions
- 1Put the gammon in a large, deep saucepan.
- 2Add the tied herbs, onion, carrots, celery, peppercorns and cloves.
- 3Pour over enough cold water to cover the meat.
- 4Bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hour 15 minutes.
- 5Turn off the heat and leave the ham to sit in the liquid for 30 minutes.
- 6Remove from the liquid and leave to cool until cold enough to handle.
- 7Peel off the thick layer of skin on the gammon to reveal a layer of fat.
- 8Discard the skin and score the fat in a criss-cross pattern with a sharp knife.
- 9Heat the oven to 200C/180C fan/gas 6.
- 10Put the ham in a roasting tray lined with foil.
- 11Mix together the mustard, honey and sugar in a bowl.
- 12Generously brush half of the glaze over the ham.
- 13Roast for 15 minutes.
- 14Brush with the remaining glaze.
- 15Return to the oven for a further 20-30 minutes or until sticky and brown.
- 16Leave to cool for 15 minutes before carving into thick slices.
Ingredients
- 2.5 kg boneless unsmoked gammon joint tied
- 1 sprig thyme
- 2 bay leaves
- 1 sprig rosemary sprig tied together
- 1 onion halved
- 2 carrots roughly chopped
- 1 celery stick roughly chopped
- 1 tbsp black peppercorns
- 1 tsp cloves
- 1.5 tbsp English mustard
- 70 g clear honey
- 2 tbsp soft dark brown sugar
Equipment
large, deep saucepanlidsharp knifeovenroasting trayfoilbowl
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