Traditional honey-glazed gammon

Name: Traditional honey-glazed gammon
Prep time: 1 h 30 min
Cook time: 30 min
Yield: 6
Ingredients: 1 Essential British Unsmoked Gammon Joint, 1-1.5kg; 1 small Essential Carrot, halved; 1 small Essential Onion, quartered; 1 stick Essential Celery, in chunks; 1 bay leaf; 2 sprig/s thyme; ½ tsp black peppercorns; 50 ml Essential Clear Honey; 50 g demerara sugar; 25 ml Madeira (optional); 1½ tbsp soy sauce; 1½ tbsp Essential English Mustard; 1 tbsp Worcestershire sauce; 25 whole cloves, to stud

A glazed ham need not be confined to Christmas – this should feed a small gathering of family or friends, with enough left for the occasional sandwich.

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Serves6
CourseMain meal
Prepare1 hr 30 mins
Cook30 mins
Total time2 hrs
PlusPreparation time 90 minutes + resting and cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 Essential British Unsmoked Gammon Joint, 1-1.5kg
1 small Essential Carrot, halved
1 small Essential Onion, quartered
1 stick Essential Celery, in chunks
1 bay leaf
2 sprig/s thyme
½ tsp black peppercorns
50ml Essential Clear Honey
50g demerara sugar
25ml Madeira (optional)
1½ tbsp soy sauce
1½ tbsp Essential English Mustard
1 tbsp Worcestershire sauce
25 whole cloves, to stud

Put the gammon and vegetables into a large pan and cover with cold water. Bring to the boil, skimming off any foam. Add the bay leaf, thyme and peppercorns. Simmer for 1 hour 30 minutes, topping up with water if needed. Lift the gammon out of the pan and transfer to a parchment-lined medium roasting tin.
To make the glaze, put the honey and sugar in small saucepan over a low heat. Slowly bring to the boil. When the mixture starts to foam, remove from the heat and add the Madeira, if using. Leave to cool slightly, then stir in the soy sauce, mustard and Worcestershire sauce.
Preheat the oven to 170°C, gas mark 3. Cut the skin away from the gammon, leaving an even layer of fat behind. Score the fat in a criss-cross pattern, then stud with the cloves.
Brush the glaze over the meat and bake for about 30 minutes, basting frequently, until thoroughly cooked. Remove from the oven and leave to rest for 15 minutes. Serve hot or cold in thin slices. Delicious with Cumberland sauce.

Typical values per serving when made using specific products in recipe