Honey-glazed ham
Prep
15 mins
Cook
2 hrs 5 mins
Servings
8
Difficulty
Hard
This honey glazed ham is my go to dish when I want something impressive that doesn't require hours in the kitchen. The beautiful thing about this recipe is how straightforward it really is once you get the gammon simmering. Just over two hours from start to finish, and you've got a showstopping centerpiece that tastes like you've been cooking all day. The honey in the glaze not only creates that gorgeous caramelized exterior but also brings natural sweetness and antibacterial properties that make it such a wholesome choice. What I love most is how economical this cut is, especially when you consider how many meals you'll get from it. The aromatic broth transforms the meat into something tender and flavorful while keeping things deliciously simple.
Ella x
Ingredients
- 2 kgboneless unsmoked gammon joint tied
- 1 sprigthyme 2 bay leaves and 1 rosemary sprig tied together
- 11 onion halved
- 12 carrots roughly chopped
- 11 celery stick roughly chopped
- 1 tbspblack peppercorns
- 1 tspcloves
- 1 tbspenglish mustard
- 70 gclear honey
- 2 tbspsoft dark brown sugar
Detail level
Instructions
- 1
Put the gammon in a large, deep saucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.
- 2
Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.
- 3
Heat the oven to 200C/180C fan/gas 6. Put the ham in a roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices.
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