Honey and Mustard glazed roast gammon is a delicious meal for lunch or dinner. Served with veggies and Yorkshire pudding this British dinner dish is just perfect.
I am not a big fan of pork but gammon has always been one of my favourite alternatives to the traditional Sunday roast. The recipe, in particular, is a cut above the rest as it includes two ingredients, that I believe make everything better, mustard and Honey.
When you go to buy the gammon you will be presented with a variety of choices. TIP: I believe in order to get the best results from each recipe you need to make it your own. By changing some ingredients to suit your own tastes you are always going to make a more delicious meal. I always opt for fat-free meat so my recipe doesn’t talk about removing the skin or crisping the fat.
My Asian in-laws, however, say pork fat is an essential part of their diet. For example, in this East Indian pork vindaloo recipe. But that’s a story for another day!
I’ve also on this occasion purchased two pieces of gammon as this was the only option available at the shop. It worked out well as we had a spare for the next day. To learn how to roast gammon, follow my recipe below.
What Ingredients Do You Need To Make Honey and Mustard Glazed Roast Gammon?
To make this delicious gammon roast what you need is the gammon, onions, carrots, celery, peppercorns, cloves, water, and salt. You also require mustard, honey, and sugar for the gammon glaze.
You can make mustard at home if you want to. We do sometimes!
How To Cook Honey and Mustard Glazed Roast Gammon?
To start, place the gammon in a large saucepan and cover with cold water adding in the chopped onion, carrot, celery and peppercorns, cloves, and salt. Let it simmer in the pot for about an hour making sure to turn it around about halfway through.
Once it has finished its hour of simmering away, turn off the heat and let it sit in the stock for another 30 minutes so it can soak up as much of the flavour as possible.
In a bowl mix together the mustard, honey, and brown sugar to make the honey mustard glaze.
Place the gammon in the foiled lined roasting tray and smother half of the honey-mustard glaze over the gammon.
Pre-heat the oven to 200C and place the tin in the oven for 15 mins before removing it and smothering the rest of the remaining honey-mustard glaze mixture on the gammon. Place it back in the oven for another 30 mins or until it is sticky and browned.
Mustard always tastes great with meat, red or white! Try it with my sis-in-laws mustard chicken recipe.
Let it cool for 15 minutes before you cut it into thick slices. And your honey and mustard glazed roast gammon is ready!
As we made this for our Sunday roast with a twist, we had it with sweet potato fries, greens, and Yorkshire pudding (as no roast is complete without them). You are sure to enjoy this mustard and honey-glazed gammon.
Why not add a slice of pineapple or even a fried egg with the gammon. It just gives it that extra hit of awesomeness that your taste buds will thank you for.
Cooking Tips And Tricks
- Chop the veggies before your start cooking the meat.
- We have used brown sugar for the gammon glaze, you can use regular sugar as well.
- You can add sides like broccoli, sweet potato, yorkshire pudding or even pineapple and eggs.
- Always prepare extra glaze. We often eat more of it!
FAQ’s About Honey Glazed Gammon
What is Gammon?
Gammon is a cut from the hind leg of a pig that has been cured by salting or brining and might also be smoked.
Can Gammon be eaten raw?
No, Gammon cannot usually be eaten raw, it has to be cooked. However, if it is smoked gammon where the bacteria has already been killed, it’s traditional to eat it raw.
How long does Gammon take to cook?
Gammon would take about 1.5 to 3 hours to cook depending on the size of the portion of meat.
Do I have to boil Gammon before roasting it?
Yes, to keep the Gammon moist it is best to first boil it and then roast it.
How long can I store leftover gammon?
Store leftover gammon in the fridge for a few days or in the freezer for up to 3 months.
Other Recipes You Might Like
- Mustard Chicken with wine
- Honeyballs, the East Indian semolina dessert
- Indian Butter Beans Curry (Mota Vaal Curry)
- Oxtail Stew: South African Oxtail Potjiekos
- East Indian Chicken Liver Stuffing – Giblet Stuffing
- Mom’s GlutenFree Homemade Chicken Soup Recipe
- East Indian Mutton Paya Khudi Or Goat Trotters Curry
- Indian Bottle Gourd Halwa (Dudhi Or Lauki Halwa)
- Enchiladas: A Taste Of Home And A Bit Of Spice
- East Indian Corned Tongue Or Salted Ox Tongue Recipe
You can print off the list of ingredients and instructions to follow for making this recipe via the recipe card below (for home use only).
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Easy Honey and Mustard Glazed Roast Gammon
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- 2 kg Unsmoked Gammon
- 2 l Water More or Less As Required
- 1.5 tbsp Salt
- 1 Onion Halved
- 2 Carrots Roughly Chopped
- 1 Celery Stick Roughly Chopped
- 1 tbsp Black Peppercorns
- 1 tsp Cloves
For the glaze
- 1.5 tbsp English Mustard
- 70 g Honey
- 2 tbsp Dark Brown Sugar
Preparing the Gammon
- Put the gammon in a large, deep saucepan.
- Add the onion, carrots, celery, peppercorns, cloves and salt.
- Pour over enough cold water to cover the meat, then bring to the boil.
- Once it boils, cover with a lid and lower the heat to a gentle simmer for 1 hr.
- Turn off the heat and leave the ham to sit in the liquid for 30 mins.
- Remove from the liquid (this makes a delicious soup stock for another recipe).
- Heat the oven to 200C. Put the ham in a roasting tray lined with foil.
Adding the Glaze
- Mix together the mustard, honey and sugar in a bowl, then brush half of this mixture over the ham.
Rpasting the Gammon
- Roast for 15 mins, then brush with the remaining glaze.
- Return to the oven for a further 30 mins or until sticky and brown.
- Leave to cool for 15 mins before carving into thick slices.
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- Chop the onions, carrots, and celery before you start the meat preparation.
- If you do not have brown sugar, you can use regular sugar for the gammon glaze.
- You can add sides like broccoli, sweet potato, Yorkshire pudding, or even pineapple or eggs.