This golden, sticky honey mustard gammon is made with a whole gammon joint, English mustard, runny honey, and whole cloves. Boiled with vegetables and then roasted with a two-stage glaze, it serves 10 or more and takes just over 2 hours from start to finish.
I make this every Christmas and it never disappoints. The smell of honey and mustard caramelising in the oven brings everyone to the kitchen.
What Is the Difference Between Gammon and Ham?
Gammon is the raw, cured hind leg of pork that you buy from the butcher or supermarket. Once you cook it, it becomes ham. So the joint you put in the pot is gammon, and the slices you carve at the table are ham.
Honey Mustard Gammon Ingredients
- 2 kg unsmoked boneless gammon joint, tied
- 2 onions, halved
- 2 carrots, unpeeled, cut into 5cm pieces
- 2 celery stalks, cut into 5cm pieces
- 4 bay leaves
- 12 black peppercorns
- Small handful of whole cloves
For the Honey Mustard Glaze:
- 4 tbsp clear runny honey
- 4 tbsp English mustard
How to Make Honey Mustard Gammon
- Blanch the gammon: Place the gammon joint in a large pot and cover with cold water. Bring to the boil, then drain the water completely. This step removes excess salt from the cure.
- Simmer with vegetables: Return the gammon to the pot and cover with fresh cold water. Add the onions, carrots, celery, bay leaves, and peppercorns. Simmer gently for 20 minutes per 500g, which is about 1 hour 20 minutes for a 2 kg joint.
- Prepare for roasting: Remove the gammon from the pot and set aside to cool for 15 minutes. Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Place the gammon on a foil-lined roasting tray.
- Score and stud: While still warm, carefully remove the skin with a sharp knife, leaving a thick layer of fat. Score the fat in a diamond pattern, cutting about 1cm deep. Press a whole clove into each intersection of the scoring lines.
- Make the glaze: Mix the runny honey and English mustard together in a small bowl until smooth.
- First glaze and roast: Brush half the honey mustard glaze over the scored fat. Roast in the oven for 10 minutes.
- Second glaze and finish: Remove from the oven and brush the remaining glaze over the gammon. Return to the oven for a further 10–15 minutes until the glaze is golden and caramelised.
- Rest and serve: Let the gammon rest for at least 15 minutes before carving. Pour the pan juices into a small pan, warm gently, and spoon over the carved slices.
How Long Should You Cook Gammon Per Kg?
The boiling time depends on the weight of your joint. Simmer for 20 minutes per 500g, then add 20–25 minutes of roasting time at the end for the glaze. Here is a quick guide for different sizes.
A 1 kg joint needs about 40 minutes of simmering plus 20 minutes roasting. A 2 kg joint needs 1 hour 20 minutes simmering plus 20 minutes roasting.
A 3 kg joint needs 2 hours simmering plus 25 minutes roasting. A 4 kg joint needs 2 hours 40 minutes simmering plus 25 minutes roasting.
The gammon is safely cooked when the internal temperature reaches 63°C on a meat thermometer inserted into the thickest part.
What Are the Best Tips for Honey Mustard Gammon?
- Soak salty joints first: Check the packaging or ask your butcher. If the gammon is heavily salted, soak it in cold water in the fridge for 12–24 hours, changing the water a few times.
- Score carefully for the best glaze: Use a very sharp knife and make shallow cuts about 1cm deep in a diamond pattern. This helps the glaze soak in and the fat to render properly.
- Try different mustards: English mustard gives a classic sharp heat, but Dijon works for a milder flavour and wholegrain mustard adds texture. Mix two types for a more layered taste.
- Watch the glaze closely: The honey can go from golden to burnt quickly. If it starts browning too fast during the final roast, tent loosely with foil.
- Keep the meat moist: The blanching step in fresh water removes salt without drying out the meat. Simmer gently rather than boiling hard, as a rolling boil toughens the outside.
- Smoked vs unsmoked gammon: Unsmoked gammon is milder and more traditional for a honey mustard glaze. Smoked adds a deeper, more intense flavour but both work well. For a completely different method, try gammon cooked in cola for a sweeter finish.
- Pat the fat dry before glazing: After removing the skin, dab the fat layer with kitchen paper. This helps the honey mustard mixture stick properly rather than sliding off.
What Goes Well With Glazed Gammon?
This gammon is a proper Christmas centrepiece and pairs best with traditional roast dinner sides. Serve it hot alongside crispy roast potatoes, cauliflower cheese, roast parsnips, and Brussels sprouts with bacon. A rich onion gravy or bread sauce rounds off the plate.
For something more traditional, serve it with pease pudding, which is the classic British partner to gammon. It also works beautifully cold on a Boxing Day buffet spread with piccalilli, pickled onions, and crusty bread.
How Should You Store Leftover Gammon?
Wrap leftover gammon tightly in foil or place it in an airtight container in the fridge. It keeps well for up to 4 days. Cold gammon is brilliant in sandwiches with English mustard or piccalilli.
You can also freeze sliced or diced gammon in freezer bags for up to 3 months. Defrost overnight in the fridge before using. Leftover gammon works well chopped into pea and ham soup, stirred through pasta, or added to fried rice.
Nutrition Facts
- Calories: 327 kcal
- Protein: 36g
- Carbohydrates: 10g
- Fat: 15.5g
- Saturated Fat: 5g
- Dietary Fibre: 1.5g
Nutrition information is an estimate based on the BBC Food source recipe and may vary depending on the exact size of your gammon joint.
Frequently Asked Questions
Can I cook the gammon entirely in the oven? Yes, cover it tightly with foil and bake at 180°C (160°C Fan / Gas Mark 4) for about 40 minutes per kg. Then remove the skin, score, glaze, and return to 200°C (180°C Fan / Gas Mark 6) for 20 minutes.
Do you have to boil gammon before roasting? You do not have to, but boiling first gives more tender meat with less salt. For joints over 1.5 kg, boiling then roasting is recommended, while smaller joints can go straight in the oven.
Can I make honey mustard gammon in a slow cooker? Yes, place the gammon with vegetables and bay leaves in a slow cooker, cover with water, and cook on low for 6–8 hours or high for 4–5 hours. Transfer to a roasting tray, glaze, and finish at 200°C (180°C Fan / Gas Mark 6) for 20 minutes to caramelise.
How does Hairy Bikers honey mustard gammon compare to other recipes? The Hairy Bikers version uses a simple two-ingredient glaze of just honey and English mustard, while many other recipes add brown sugar, Dijon mustard, or marmalade. The result is a cleaner, sharper flavour that lets the mustard heat shine through.
Is honey mustard gammon good for Christmas dinner? It is one of the most popular Christmas centrepieces in Britain because it feeds a crowd and can be prepared the day before. Serve it hot for Christmas dinner or cold on a Boxing Day buffet.
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Hairy Bikers Honey Mustard Gammon Recipe
Description
This golden honey mustard gammon is boiled with vegetables until tender, then roasted with a sticky two-stage honey and English mustard glaze. A classic British Christmas centrepiece that serves 10 or more.
Ingredients
Instructions
- Place the gammon in a large pot, cover with cold water, and bring to the boil. Drain completely to remove excess salt.
- Return the gammon to the pot with fresh cold water. Add the onions, carrots, celery, bay leaves, and peppercorns. Simmer gently for 20 minutes per 500g, which is about 1 hour 20 minutes for a 2 kg joint.
- Remove the gammon and cool for 15 minutes. Preheat oven to 200°C (180°C Fan / Gas Mark 6). Place on a foil-lined roasting tray.
- Carefully remove the skin, leaving a thick layer of fat. Score the fat in a diamond pattern about 1cm deep. Press a whole clove into each intersection.
- Mix the honey and English mustard together until smooth.
- Brush half the glaze over the scored fat. Roast for 10 minutes.
- Brush the remaining glaze over the gammon. Roast for a further 10–15 minutes until golden and caramelised.
- Rest for at least 15 minutes before carving. Pour pan juices into a small pan, warm gently, and spoon over the carved slices.
