Removing the skin helps the glaze soak in, but you can roast the skin separately if you love extra-crispy crackling.
A beautifully juicy, oven-roasted gammon joint finished with a sticky honey and mustard glaze and crackly crispy skin. Perfectly golden on the outside, tender inside, and ideal for a classic Sunday roast with all the trimmings.
This honey and mustard gammon is perfect with classic roast sides like crispy roast potatoes, buttery carrots, and rich cauliflower cheese. Steamed greens, braised red cabbage, or a simple gravy also balance the sweetness of the glaze beautifully.
Yes — you can cook it ahead, let it cool, then refrigerate. Reheat gently in the oven, covered with foil, to keep it juicy.
Removing the skin helps the glaze soak in, but you can roast the skin separately if you love extra-crispy crackling.
