Gammon Joint with Honey and Mustard Glaze

Name: Gammon Joint with Honey and Mustard Glaze
Total time: 10800 s
Yield: 4 servings
Cuisine: British
Ingredients: 750 g smoked gammon joint; 1 big onions; Cloves; Mixed Herbs; Peppercorns; leaves Bay; 2 spoons honey; 1 spoon Dijon mustard; 1 spoon wholegrains mustard; 2 big potatos; Olive Oil; Salt; Black pepper; Rosemary; Leaves Mixed Green

Eduardo Carrara de Araujo @educarrara

Bristol, UK

First time cooking a gammon joint, training for the holidays.

Eduardo Carrara de Araujo @educarrara

Bristol, UK

First time cooking a gammon joint, training for the holidays.

Saved

Ingredients

2 to 3 hours

4 servings

750 gsmoked gammon joint
1big onions
Cloves
Mixed Herbs
Peppercorns
leavesBay
Glaze
2 spoonshoney
1 spoonDijon mustard
1 spoonwholegrains mustard
Sides
2big potatos
Olive Oil
Salt
Black pepper
Rosemary
LeavesMixed Green

Saved

Steps

2 to 3 hours

1

Note on cooking times: if you have a bigger gammon the total cooking time should be 20 mins per 450g plus 20 mins. Half of the time should be used during the boiling and the other half for baking in the oven.
2

Put the gammon in a big sauce pan, cover it with water, bring to high heat until it boils. When it starts to boil, replace the water with clean cold water and add the onion sliced in half, peppercorns, mixed herbs and the bay leaves. Starts boiling it again.
3

When starts boiling again, reduce the heat to low and put the lid. Let it simmer for half an hour. When it is done let the gammon cool for 10min.
4

Use the remaining water to cook the potatoes a bit before putting then in the oven. (you can save the remaining water for a soup later).
5

Pre heat the oven to 190C with fan.
6

Make diagonal superficial cuts in the gammon. In the Xs where the cuts crosses put the cloves.
7

Prepare the glaze by mixing the honey and the mustards.
8

Place the gammon in a tray prepared with a foil. Brush half of the glaze in the gammon.
9

Add the potato and onion to the tray. Season it with olive oil, salt, black pepper and the rosemary.
10

Losely cover the gammon and take it to the oven, let it cook for 10 min. Take it out and brush the rest of the glaze in the gammon. Put it back to the over and let it cook for more 10 min, remove the cover and turn it, cook it for more 5min or until it gets a golden brown color.
11

When it is finished let it cool for a few minutes before carving and it is done!
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