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Roast gammon with honey and mustard glaze

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


  1. 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.
  2. Bring to the boil then reduce to a hearty simmer and cook for ½ the calculated cooking time.
  3. Once done, gently remove the gammon and set aside on a drying rack. Cover loosely with tin foil and leave for ½ hour (or when you’re closer to eating).
  4. 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.
  5. Rinse the pan thoroughly then add the reserved gammon stock. Reduce on a medium-high heat until it’s ~¼ of what it was.
  6. 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.
  7. Preheat the oven to 160℃.
  8. 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.
  9. Roast the gammon in the middle of the oven for the remaining cooking time, applying the glaze every so often. I like to flip the gammon onto alternating sides to ensure the glaze is evenly covered.
  10. Go ham.