Gammon is delicious, and simmering it with herbs and spices and finishing with a glaze gives it a fantastic depth of flavour and a crisp, sticky edge that is irresistible.
For timings of different sized joints, simmer for about 20 minutes per 500g plus an extra 20 minutes. For joints smaller than 2kg, I would just roast with the glaze.
Ingredients
For the Gammon:
2.5 kg (5.5 lb) smoked or unsmoked gammon joint (boneless)
2 onions, peeled and halved
2 carrots, roughly chopped
2 celery sticks, roughly chopped
1 tbsp black peppercorns
2-3 bay leaves
A handful of fresh herbs (e.g., parsley, thyme)
2 litres water
500 ml apple or orange juice
2 tbsp whole cloves
For the Glaze:
3 tbsp English mustard
4 tbsp soft brown sugar
3 tbsp runny honey
2 tbsp cider vinegar (or white wine vinegar)
2 tbsp Dijon mustard (optional)
Instructions
Step 1: Prepare the Gammon
Soak the Gammon in cold water for 12 hours, to remove excess salt and give a tastier ham.
Boil the Gammon:
Place the gammon in a large pan and cover it with water. Add the onions, carrots, celery, black peppercorns, bay leaves, and herbs.
Pour in the apple or orange juice.
Bring to the boil, then reduce to a gentle simmer. Simmer for about 20 minutes per 500g plus an extra 20 minutes. A 2.5 kg gammon would need about 2 hours.
Skim off any scum that rises to the surface.
Preheat Oven: While the gammon is simmering, preheat the oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
Step 2: Glaze the Gammon
Once the gammon is cooked, carefully remove it from the pot and let it cool slightly.
Remove the skin but leave a layer of fat intact. Score the fat in a criss-cross pattern with a sharp knife.
Stud the intersections of the cuts with whole cloves.
In a small bowl, mix the English mustard, brown sugar, honey, cider vinegar, and Dijon mustard (if using) until well combined.
Place the gammon on a roasting tray lined with foil. Brush half of the glaze over the top of the gammon.
Roast in the preheated oven for 20-30 minutes, basting with the remaining glaze every 10 minutes until the surface is golden brown and sticky.
Let the gammon rest for 10-15 minutes before slicing.
Serve with mashed potatoes and Cumberland sauce.