Honey Mustard Glazed Gammon with Cider

You can’t go wrong with a sweet and sticky honey and mustard glazed gammon, especially with a splash of cider too for an extra level of flavour. The sweetness of the glaze beautifully balances with the saltiness of the meat to create a burst of delicious tastes. This recipe is ideal for a hearty family meal and the best part? You can use any leftover gammon to make tasty sandwiches. 

Cooking Method

  1. Place the gammon in a big, deep pan and pour in the cider and apple juice. Top up with water to cover the meat and add the bay leaves and peppercorns. Bring to the boil, then turn the heat down and simmer for 1 hour and 40 minutes, adding boiling water as needed to keep the gammon covered. 
  2. Warm the oven to 200C/180C fan/ gas 6. After leaving the gammon to simmer, prepare the potatoes. Add the milk, cream, nutmeg, and garlic to a large pan with the sliced potatoes and bring to the boil. Sprinkle salt to taste and cook for 5 minutes before taking off the heat. 
  3. Pour the potato mixture into a pre-prepared baking dish and use the back of a spoon to level the slices as much as you can. Scatter the grated cheese over the dish, cover with foil, and bake for 40 minutes. Turn your oven onto a hot grill setting, take off the foil, and grill for 5 minutes until the top looks brown. The dauphinois can be put to one side and heated up when you’re ready to serve. Turn the oven back to the above settings for the gammon. 
  4. Take the gammon out of the cooking liquid and place onto a board. Use a sharp knife to remove the skin, ensuring a good layer of fat is left on to cover the ham. Score the fat with a diamond or striped pattern, then stud with the cloves if you’re using them.  
  5. In a bowl, mix the mustard, sugar, honey, and orange juice, then brush it on the ham, ensuring it’s fully covered. Bake for 25-30 minutes. Make the gravy while the gammon is cooking. Pour 600ml of reserved ham cooking liquid, white wine, and stock into a pan over a medium heat, then simmer until half reduced.  
  6. Sauté greens in a pan with a touch of water and butter until they’re just cooked. Carve the meat at the table and serve with the potatoes, greens, and gravy.  

The Ingredients

  • 4kg of unsmoked gammon joint 
  • 2 litres of dry cider 
  • 2-3 fresh bay leaves 
  • 10 black peppercorns 
  • 20-30 cloves (optional) 

For the dauphinois potatoes 

  • 600ml of whole milk 
  • 200ml of double cream 
  • ½ tsp of freshly grated nutmeg 
  • 1 crushed garlic clove 
  • 8 floury potatoes (e.g., maris piper or king Edward) peeled and sliced 2-3mm thick 
  • 200g of grated cheddar or gruyere cheese 

For the mustard glaze 

  • 1 tbsp of English mustard 
  • 2 tbsp of soft brown sugar 
  • 1 tbsp of runny honey 
  • Squeeze fresh orange juice 

What to serve with honey mustard glazed gammon

We’ve opted with dauphinois potatoes for this recipe, but honey glazed gammon is also delicious with: 

  • Roast potatoes 
  • Tender stem broccoli 
  • Roasted carrots and parsnips 
  • Carrot and swede mashed potatoes 

Frequently Asked Questions

The best way to cook a gammon joint to create that iconic juiciness and flavour is to par-boil it gently in simmering water before taking off the skin and roasting it in the oven as we have done in this recipe.  

Yes, the syrup will give you the same sticky texture and sweet flavour that makes a tasty glaze for the gammon.  

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