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 and calculate the cooking time. 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.
Cooking Times for Gammon Joint
20 minutes for each 450-500g/1lb plus 20 minutes resting time.
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. Click here to learn more.
Try to use vegetables that are in season and include something green or the dinner will look quite bland. Sauces that go well with roast gammon include mustard, apple sauce or cranberry sauce.
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?
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.
5 minutes before eating
- Carve the meat and serve with all the vegetables