This Hairy Bikers Honey Mustard Gammon Recipe is an easy and succulent recipe, which is made with a whole gammon joint and tangy English mustard. It’s the perfect Christmas dinner centerpiece, ready in about 2 hours and 10 minutes.
Hairy Bikers Honey Mustard Gammon Recipe Ingredients
- 2.3 kg (5.1 lb) Gammon Joint
- 2 Bay Leaves
- 1 Rosemary Sprig
- Whole Cloves, for studding
- For the Honey Mustard Glaze:
- 5 tbsp Clear Runny Honey
- 5 tbsp English Mustard
How To Make Hairy Bikers Honey Mustard Gammon
- Boil the Gammon: Place the gammon joint in a large pot and cover it completely with cold water. Add the bay leaves and rosemary sprig. Bring the water to a boil, then reduce the heat to a gentle simmer. Cook, uncovered, for 1 hour and 30 minutes.
- Prepare for Roasting: Preheat your oven to 400°F (200°C). Carefully remove the boiled gammon from the pot and place it on a foil-lined roasting tray. While it’s still warm, use a sharp knife to remove the layer of skin, leaving a generous layer of fat behind.
- Score the Fat: With a sharp knife, score the fat in a criss-cross diamond pattern, being careful not to cut down into the meat.
- Make the Glaze: In a small bowl, mix the runny honey and English mustard together until well combined.
- Glaze and Roast: Use a basting brush to spread the honey mustard glaze evenly all over the scored fat. Gently press a whole clove into the center of each diamond. Roast in the preheated oven for 30 minutes, or until the glaze is golden, sticky, and caramelized.
- Rest and Serve: Let the gammon rest for at least 10 minutes before carving and serving.
Recipe Tips
- Do I need to soak the gammon first? It depends on the cure. Some gammon joints can be very salty. Check the packaging instructions or ask your butcher. If it recommends soaking, place the gammon in a pot of cold water in the fridge for 12-24 hours, changing the water a few times.
- What’s the best way to score the fat? Use a very sharp knife and make shallow cuts about 1cm deep. Scoring not only looks beautiful but also helps the glaze penetrate and the fat to render nicely.
- Can I use a different kind of mustard? While English mustard provides the classic sharp heat, you can substitute it with Dijon mustard for a milder tang or wholegrain mustard for a different texture.
- How do I prevent the glaze from burning? Keep a close eye on the gammon during the final 30-minute roast. The high sugar content in the honey means it can go from caramelized to burnt quite quickly. If it’s browning too fast, you can loosely tent it with foil.
What To Serve With Honey Mustard Gammon
This classic holiday main is the star of the show and pairs perfectly with traditional sides.
- Crispy Roast Potatoes
- Cauliflower Cheese
- Brussels Sprouts with bacon
- A rich gravy
How To Store Honey Mustard Gammon
- Refrigerate: Store leftover gammon wrapped tightly in foil or in an airtight container in the refrigerator for up to 4-5 days.
- Serving Leftovers: Leftover gammon is famously delicious served cold in sandwiches with a bit of extra English mustard, or you can use it in soups, pastas, or a fried rice.
Honey Mustard Gammon Nutrition Facts
- Calories: 323 kcal
- Protein: 51g
- Carbohydrates: 10g
- Fat: 8g
- Saturated Fat: 2g
- Sodium: 822mg
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Yes. For an all-roasted method, place the soaked (if necessary) gammon in a roasting tin, cover tightly with foil, and bake at 350°F (180°C) for about 2.5 – 3 hours. Then, remove the skin, score, glaze, and return to a hotter oven (400°F/200°C) for the final 30 minutes.
Leftover gammon is incredibly versatile. It’s classic in a sandwich with piccalilli or mustard, diced into a pea and ham soup, or chopped and added to a creamy pasta dish or fried rice.
This can happen if the fat is too wet when you apply the glaze. After removing the skin, pat the layer of fat dry with a paper towel before brushing on the honey mustard mixture.
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Hairy Bikers Honey Mustard Gammon Recipe
Description
A succulent boiled and roasted gammon joint finished with a classic, sticky-sweet and tangy honey mustard glaze, perfect for a holiday centerpiece.
Ingredients
Instructions
- Place the gammon in a large pot with bay leaves and rosemary, cover with water, and simmer for 1 hour 30 minutes.
- Preheat oven to 400°F (200°C). Remove the gammon to a roasting tray.
- Carefully remove the skin, leaving the fat layer intact. Score the fat in a diamond pattern.
- Mix the honey and English mustard together to create the glaze.
- Brush the glaze all over the scored fat. Stud the center of each diamond with a whole clove.
- Roast for 30 minutes until the glaze is golden and caramelized.
- Let the gammon rest for 10 minutes before carving.
Notes
- Check if your gammon joint requires soaking in cold water beforehand to remove excess salt.
- Patting the fat dry before applying the glaze helps it adhere better.
- Be careful not to let the sugary glaze burn during the final roast; watch it closely.
- Leftover gammon is delicious in sandwiches, soups, or pasta dishes.
