Honey and Mustard Glazed Gammon

Honey and Mustard Glazed Gammon

This is a super easy Honey and Mustard Glazed Gammon recipe. It can be cooked in the oven or the slow cooker. I’d usually do this in the slow cooker but couldn’t wait!

I love this recipe because it can be kept in the fridge, and is great on a baguette the next day.

I’ll be experimenting with lots of different smoked meats over the coming weeks. I have a Pork Shoulder I will be smoking. Who doesn’t love pulled pork?

The 13th Century Jambon

Gammon apparently dates back to the 15th Century in Britain. It was obtained from the French, who called it Jambon back in the 1300’s. It’s pork that has been cured in brine. Or sometimes by salting.

I love buying a Gammon Joint. Usually you get a good sell by day on them, meaning they can be kept in the fridge for a couple of weeks. Most likely this is down to the preservatives and salt content. But this is a rare treat for me.

I’d rather buy a ham, or gammon joint and roast it at home. It’s better value, and usually tastes better than buying packet bought ham. Plus, you can experiment with the flavourings with it.

Traditional Honey and Mustard Gammon

In this recipe I’ve chosen the traditional honey and mustard method. Despite being covered in 3 tablespoons of mustard, the taste isn’t too spicy. The honey just levels of the sweetness creating an amazing flavour that can be paired up with so many different sides.

Have a look at some of the photos below: I had chunky chips, a couple of fried eggs, some grilled mozzarella and pineapple and some tomatoes. This was like a proper pub grub meal and definitely did more than just touch the sides.

Ham and Gammon joints have been a traditional Christmas meat in Britain. My family have always stuck to turkey but I can see why so many would love this on Christmas day. Maybe next year for us?

Honey and Mustard Glazed Gammon

Honey and Mustard Glazed Gammon

This is a tasty honey and mustard glazed ham recipe. This can be cooked up for dinner and enjoyed on sandwiches for a couple of days after, if kept refrigerated.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 750g Smoked gammon joint
  • 3 tablespoons mustard
  • 4 Tablespoons Honey
  • Pinch of Salt and pepper to season

Instructions

  1. Preheat the oven to 180C/360F
  2. Heat a large saucepan of water and bring to the boil. Add the gammon, and gently simmer/boil for 15 minutes
  3. Score the meat fat diagonally as pictured. Aim to cover the meat in small diamond shapes.
  4. Add the meat to a roasting tray and cover with the honey and mustard, salt and pepper. Add vegetables to pan if desired.
  5. Roast for 45 minutes

Notes

I served this with some honey and mustard glazed carrots and parsnips. These can be chucked in the same roasting tray.

Keep refrigerated and enjoy with brie and cranberry on a crusty baguette!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 71Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 127mgCarbohydrates: 18gFiber: 1gSugar: 17gProtein: 0g

There are some quirky additives you can slow cook gammon or ham with. What about Coca Cola said no-one ever? I’ll just leaver this here:

Cola Ham with Maple and Mustard Glaze

I’ve always stuck to the traditional Honey and Mustard Glazed Gammon, but do need to experiment more.

What’s your favourite way to glaze gammon? Let me know win the comments so I can get some inspiration for my next joint!

We do need to get some more Pork dishes on the site. Check out Tom’s Sausage Casoulet he made last week!

Honey and Mustard Glazed Gammon

Thanks for reading my recipe – please do feel free to check out our other recipes on the site. We’ve been doing some maintenance over the past few days, but will be back up to speed later this week!

Check out some of the other recipes below:

Also, don’t forget to subscribe below so you don’t miss any content. We have our first newsletter coming out at the end of the month, with exclusive recipes in.

Thanks for reading.

Ped x

Leave a Reply