I roast a gammon throughout the year for cold cuts. To glaze the gammon you’ll a pastry brush and my preference is to remove the rind and roast it separately to make crackling.
I got the cooking times from this BBC Good Food recipe:
Roast gammon cooking time is generally 20 minutes per 450g, plus an added 20 minutes.
- Gammon, rind removed with about ¼ centimetre fat left on.
- Bay leaves, a handful
- Fennel seeds, 1 tbsp
- Yellow mustard seeds, 1 tbsp
- Coriander seeds, 1 tbsp
- Black peppercorns, 8
- Cider, 2 litres
- Honey, 454g jar
- English mustard, 3 tbsp
- Tomato ketchup, 1 tbsp
- Bourbon, a generous glug
- Take a pan that’s large/deep enough to comfortably fit the gammon (with extra room) and add the gammon and the bay leaves, fennel seeds, yellow mustard seeds and black peppercorns followed by the cider.
- Bring to the boil then reduce to a hearty simmer and cook for ½ the calculated cooking time.
- Once done, gently remove the gammon and set aside on a drying rack. Cover loosely with foil and leave for ½ hour (or when you’re closer to eating).
- Pass the remaining pan contents through a sieve and reserve the gammon stock. Discard the bay leaves, fennel seeds, yellow mustard seeds and black peppercorns.
- Rinse the pan thoroughly then add the reserved gammon stock. Reduce on a medium-high heat until it’s ~¼ of what it was.
- Add the honey, English mustard, ketchup and bourbon then stir well with a whisk. Continue to reduce on a hearty simmer, stirring regularly with a whisk until a thick consistency then set aside.
- Preheat the oven to 160°C.
- Place a roasting rack in a deep roasting tin then gently place the gammon on the rack. Generously apply the glaze using the pastry brush ensuring the glaze gets into all the nooks and crannies.
- Roast the gammon in the middle of the oven for the remaining cooking time, applying the glaze every 20/30 minutes. I like to flip the gammon onto alternating sides to ensure the glaze is evenly covered.
- Go ham.