What you'll need
- 1 x Gammon joint (3-4kg)
- For Mirepoix:
- 1 x stick celery
- 2 x carrots
- 1 x onion
- 4 Bay leaves
- 1 teaspoon black pepper corns
For Glaze:
- 300mgs honey
- 2 tablespoons of wholegrain mustard
Prep Time: 10 mins
Cooking Time: Approx 4 hours 30 mins
Method
Boil: Place the gammon in a large pot, cover with cold water, and bring to the boil. Pour away the water and refill to cover with cold water – this time add the veg and aromatics. Simmer for 40 minutes per KG of meat. (ie. 120 minutes if gammon is 3kg)
Roast: Remove gammon from liquid and place in a roasting tray. Trim off any skin and score the remaining fat. Set aside vegetables for gravy.
Finally, mix the honey and mustard and pour over. Roast at 180°C for 30 minutes basting the honey mix over every 5 – 10 minutes.
