Easy Roast Honey and Mustard Glazed Gammon with vegetables is a popular roast dinner and here I'll walk you through the entire meal with all the timings so everything is ready on time.
Be sure to weigh your gammon joint before starting so you can calculate the cooking time (see below). People often ask what's the difference between a gammon and a ham joint? The answer is none. The uncooked joint is often called gammon and once it is roasted or boiled, it becomes a ham.
How to Cook a Gammon Joint
You can cook a gammon joint by boiling it or by a combination of boiling and roasting it in the oven. If you're roasting it, then you can glaze it with for example a honey and mustard glaze. Glazing your gammon joint not only adds lovely extra flavour, it also stops it drying out. Scoring the skin and adding cloves as in the picture below, adds a sweet spicy flavour and also looks impressive
Roasting and boiling times for Gammon
To calculate the cooking time for your gammon joint, weigh it then place it in a large pan. Cover with cold water, bring to the boil and cook for the following time. You can add some extra flavour to the water if you like such as cloves, cinnamon or bay leaves.
20 minutes for each 450-500g/1lb plus 20 minutes.
If you are going to also roast your gammon joint, then boil it for just half the cooking time. Remove it from the oven. Place it in a foil-lined roasting tin and cover it with foil. Bake for the remaining cooking time at 180C/fan 160C/gas 4. Twenty to thirty minutes before the end of cooking time, brush your gammon joint with your glaze and cook the joint uncovered for the rest of the time. Don't forget to let your gammon joint rest at the end of the cooking time. Once you've removed it from the oven, just cover it with foil and leave it for 20 minutes. Resting joints allows the meat juices time to redistribute in the joint and makes sure the meat is nice and moist.
What to Serve with Gammon
Gammon is a great roast and goes well with a large variety of vegetables Choose two or three alongside potatoes. I would always serve it with roast potatoes, but you could use other potatoes such as baked or mashed if you like. Try to use vegetables in season and include something green or the dinner will look bland. Other vegetable suggestions include carrots, red cabbage and roast parnips. Put the roast parsnips in the same tray as the potatoes. Leeks in a cheese sauce or 'Cheesy Leeks' as my kids call them are good for adding a sauce, particularly if you're not having gravy as well. Peas Pudding, which is made from yellow split peas is something that is traditionally served with Roast Gammon or ham. Make this yourself, or buy it in a tin. Table sauces that go well with roast gammon include mustard, apple sauce or cranberry sauce.
Leftover Gammon Recipes
My kids love it when we have Roast honey and mustard glazed gammon because it means we can have Spaghetti Carbonara the next day! This is a great way to use up any leftover gammon. If you haven't quite got enough, just add in some bacon. If you're looking for ways to use up any leftover vegetables, why not try a soup? If you have just a small amount of gammon left, why not add it to a quiche? Quiches are great for using up small amounts of leftovers.
Try to buy your gammon joint from your local butcher or farm. This not only reduces food miles, but you invariably get a good quality, high animal welfare joint. You may be able to buy an organic gammon joint. On organic farms, animals are truly free range with plenty of space to graze and forage. The standards also mean more space per animal, plus high standards of feed and bedding and no routine use of antibiotics. The animals' organic feed cannot contain animal by-products, antibiotics or genetically engineered grains and cannot be grown using persistent pesticides or chemical fertilizers. The Soil Association has more information on what organic meat means.
More Roast Dinners...
Simple Roast Honey Glazed Gammon with Veg
- 1.25 kg gammon joint organic
- 1 onion organic, peeled and halved
- 900 g potatoes organic, such as Desiree, King Edward or Maris Piper, peeled & cut egg size
- 4 carrots organic, peeled and cut into sticks
- 4 parsnips organic, peeled and cut into sticks
- 4 tbsp olive oil organic, fairtrade
- 3 sprigs fresh rosemary organic, leaves only
- 20 cloves organic, fairtrade
- 2 tsp English mustard organic
- 2 tbsp runny honey organic
- 1 tbsp plain flour organic
- 500 ml vegetable stock organic
- 300 g green cabbage organic or other seasonal green veg
- Pre-heat the oven to 180°C/350°F/gas mark 4. Tear off 2 large pieces of tin foil and arrange one lengthways and one width ways in a roasting tin. Place the gammon joint in the roasting tin with the onion. Bring up the sides of the foil laid width ways and fold the top together to form a seal, keeping the foil loose around the gammon joint so air can circulate. Do the same with the piece laid lengthways. Calculate the cooking time based on the instructions at the top of the recipe and place the joint in the oven for the required time.
- Bring a large pan of lightly salted water to the boil and add the potatoes. Bring the pan back to the boil and cook for 5 minutes. Add the parsnips and carrots and boil for a further 4 minutes, then drain everything through a colander.
1 hour before eating
- Add the oil to a roasting tin and toss the potatoes, carrots and parsnips to coat in the oil. Add the rosemary and a pinch of salt and pepper. Make sure the vegetables are lying in a single layer so they roast properly. Put the tray in the oven.
40 minutes before eating
- Remove the gammon joint and increase the oven temperature to 220°C/425°F/ gas mark 7. Remove the foil and drain the meat juices and keep to one side for the gravy. Peel off the skin from the gammon joint leaving behind a layer of fat. Score the fat in a diamond pattern, taking care not to cut into the meat. Mix the honey & mustard and spread all over the joint then push a clove into the centre of each "X". Return the joint to the oven for 30 minutes until it is golden on top.
20 minutes before eating
- Remove the gammon, cover it with the foil and leave it to rest on a carving tray for 20 minutes until the rest of the dinner is ready.
15 minutes before eating - making the gravy
- Place the roasting tray over a low heat. Heat the juices and when they are bubbling sprinkle in the flour and stir with a wooden spoon. Turn up the heat to medium and gradually add the stock stirring this time. Taste and season if necessary. Strain the gravy through a sieve into a warmed jug.
10 minutes before eating
- Put the cabbage on to steam . Pour about 3cm deep of water in the bottom of a pan and bring to the boil. Place the colander or steamer over the top, cover with a lid and steam for 5 minutes.