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    Home » Recipes

    Simple Honey Roast Gammon

    Published: Dec 1, 2016 · Modified: May 19, 2021 by REALMEALDEAL ·

    A Simple Honey Roast Gammon with vegetables is a popular roast dinner and here I'll walk you through the entire meal with all the timings including what to serve with it. I'll also show you how to boil or roast your gammon joint with a nice honey glaze, or a combination of both, making sure the entire meal is ready on time.

    honey roast gammon joint on board, slices with honey and mustard dressing to side
    Jump to Recipe Print Recipe
    Jump to:
    • How to Cook a Gammon Joint
    • Gammon Joint Cooking Time Calculator
    • Boiling Gammon
    • Roasting Gammon
    • What to Serve with Gammon
    • How to prepare the entire meal
    • Leftover Gammon Recipes
    • Sustainability
    • Storage
    • 📖 Recipe
    • More Roast Dinners...

    How to Cook a Gammon Joint

    You can cook a gammon joint by boiling it or by a combination of boiling and roasting 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 helps to keep your gammon joint moist. Scoring the skin and adding cloves as in the image above, adds a sweet spicy flavour and also looks impressive.

    Gammon Joint Cooking Time Calculator

    To calculate the cooking time for your gammon joint, weigh it then use the calculation below. Remember once your gammon joint is cooked, you should also let it rest for at least 20 minutes.

    20 minutes for each 450-500g/1lb PLUS an extra 20 minutes.

    Boiling Gammon

    Boiling a gammon joint is the easiest way to cook it. Place the joint in a large pan and cover it with cold water. Bring it to the boil then simmer for the remainder of the cooking time. If you want to finish your gammon off in the oven by roasting it, boil it for just half the cooking time. You can add some flavour to the water if you like such as cloves, cinnamon or bay leaves which will infuse the meat.

    Roasting Gammon

    To roast your gammon joint, boil it for just half the cooking time. Remove it from the oven, place in a foil-lined roasting tin. Cover loosely with foil.

    Bake for the remaining cooking time at 180C/fan 160C/gas 4. Twenty to thirty minutes before the end of cooking time, increase the oven temperature to 220°C/425°F/ gas mark 7. Remove the joint from the oven. Peel off the skin from the gammon joint leaving behind a layer of fat. Score the fat in a criss cross pattern to make diamond shapes about 2cm width. Brush the fat generously with the honey and mustard glaze. You can also place a clove in each "X" where you have scored the fat. Place it back in the oven, uncovered.

    Once the gammon is cooked, remove it from the oven, cover it again with foil to keep it warm and leave it for 20 minutes. Resting joints allows the meat juices time to redistribute and ensures the gammon 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.

    How to prepare the entire meal

    Gather all your ingredients and choose a few vegetables alongside potatoes. I've gone for carrots and green cabbage to give some colour to the plate. Weigh your joint and calculate the cooking time using the guide above. Add on an extra 20 minutes resting time for the meat. Decide what time you'd like to eat and work back from there. When you're ready to start, just follow the guide below for all your timings.

    roast gammon dinner ingredients gammon joint cabbage parsnip carrots onion honey and mustard glaze potatoes cloves
    Choose a variety of coloured vegetables to make the dinner plate more appealing

    Place your gammon joint in a large pan of cold water along with some cloves and bay leaves. Bring to a boil and simmer for half the cooking time if you also want to roast it. If you just want to cook your joint by boiling it, just follow the instructions below for the vegetables.

    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. Once you have half cooked your gammon, remove it from the pan and place 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 so air can circulate. Do the same with the piece laid lengthways. Place in the oven to cook for the remaining cooking time. We'll add the honey glaze and some cloves for the last 20 minutes of roasting time.

    gammon joint in roasting tray ready be wrapped in foil
    Lay your joint on 2 pieces of foil
    potatoes carrots parsnips in pan
    potatoes carrots parsnips in pan

    Moving on to the vegetables. 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.

    45 Minutes 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.

    potatoes carrots parsnips rosemary in roasting tin
    potatoes carrots parsnips rosemary in roasting tin
    gammon joint scored with cloves
    gammon joint scored with cloves

    40 Minutes Before Eating

    Remove the gammon from the oven and increase the oven temperature to 220°C/425°F/ gas mark 7. 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 20 - 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

    A Roast Gammon joint doesn't provide much in the way of meat juices for making a gravy, but we can still make a delicious homemade gravy. In a pan, melt 1 tablespoon of butter and stir in 1 tablespoon of plain flour. This will make a paste which is used to thicken the gravy. Dissolve a stock cube in 300ml of boiling water and slowly add to the gravy paste stirring all the time. I like to use a beef stock cube as I find it gives the best flavour and also colour. If you like, you can add a little port or red wine but this is optional. Keep stirring your gravy until it thickens. Taste your gravy and check you are happy with the flavour. Add a dash of salt or pepper if necessary. To make your gravy gluten free, use Cornflour instead of plain flour.

    Gravy in gravy boat
    Homemade gravy
    cabbage in steamer
    cabbage in steamer

    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.

    honey roast gammon joint on board, slices with honey and mustard dressing to side and bowl of roast potatoes.
    Carve your joint and serve with the vegetables

    Leftover Gammon Recipes

    My kids love it when we have 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. To use up any leftover vegetables, why not try a Soup? If you have just a small amount of gammon left, you can use it in a Quiche? Quiches are great for using up small amounts of leftovers. If you're in a hurry, try a Crustless Quiche

    • Tagliatelle Carbonara (No Cream)
    • Easy Quiche Recipe No Cream
    • Crustless or Impossible Quiche

    Sustainability

    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.

    Storage

    Cooked gammon will keep in the fridge for 3 - 4 days. You can also freeze it. Slice the remaining gammon and seperate each slice with some greaseproof paper so you can use it as you need it. It will freeze for 3 - 4 months. After this time, it will still be safe to eat, but the texture may have deteriorated a little.

    📖 Recipe

    honey roast gammon joint on board, showing slices with bowl of roast potatoes to side

    Simple Honey Roast Gammon

    REALMEALDEAL
    A Roast gammon or ham joint is easy to do and looks impressive. One of the most delicious ways is to glaze it with honey and mustard.
    4.74 from 15 votes
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    Prep Time 20 mins
    Cook Time 1 hr 45 mins
    Total Time 2 hrs 25 mins
    Course Main Course
    Cuisine British
    Servings (Adjustable) 4
    Calories 720 kcal

    Ingredients
     
     

    • 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 tablespoon olive oil organic, fairtrade
    • 3 sprigs fresh rosemary organic, leaves only
    • 20 cloves organic, fairtrade
    • 2 teaspoon English mustard organic
    • 2 tablespoon runny honey organic
    • 300 g green cabbage organic or other seasonal green veg

    The Gravy

    • 1 tablespoon butter
    • 1 tablespoon plain flour use Cornflour for gluten free
    • 300 ml beef stock

    Instructions
     

    • Calculate the cooking time based on the instructions at the bottom of the recipe card. Place your gammon joint in a large pan of cold water along with some cloves and bay leaves. Bring to a boil and simmer for half the cooking time.
    • 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. Place the joint in the oven for remainder of the cooking 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.

    45 Minutes 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. Peel off the skin from the gammon joint using a sharp knife and 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. 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

    • Melt the butter in a small pan and stir in the flour. Slowly add the hot stock, stirring all the time until the gravy thickens. Check the seasoning. Once it has thickened, keep it on a low heat and stir occasionally.

    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

    Notes

    The nutritional information provided is an estimate based on 170g of cooked ham per person.

    Cooking Times

    Weigh the gammon joint and calculate the cooking time as follows
    20 minutes per 450g /1lb weight plus another 20 minutes
    After cooking, allow your joint 20 minutes to rest before carving to ensure succulent meat.
    You can cook a gammon joint by boiling it or by a combination of boiling and roasting 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 image above, adds a sweet spicy flavour and also looks impressive.
    To roast your gammon joint, boil it for just half the cooking time. Remove it from the oven. Place it in a foil-lined roasting tin and cover loosely 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.

    Storage

    Cooked gammon will keep in the fridge for 3 - 4 days. You can also freeze it. Slice the remaining gammon and seperate each slice with some greaseproof paper so you can use it as you need it. It will freeze for 3 - 4 months. After this time, it will still be safe to eat, but the texture may have deteriorated a little.

    Nutrition per serving

    Calories: 720kcalCarbohydrates: 83gProtein: 43gFat: 25gSaturated Fat: 6gTrans Fat: 1gCholesterol: 84mgSodium: 2420mgPotassium: 2596mgFiber: 17gSugar: 16gVitamin A: 10360IUVitamin C: 159mgCalcium: 160mgIron: 5mg

    The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.

    Average Carbon Emissions

    Author REALMEALDEAL
    Tried this recipe?Mention @realmealdealuk or tag #realmealdeal!

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    1. Marie Hill

      December 01, 2020 at 11:39 am

      Gammon really tasty , and plenty of ideas for leftovers .

      Reply
      • REALMEALDEAL

        December 29, 2020 at 12:15 pm

        Thanks. Glad you like the leftover ideas too

        Reply

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