Horseshoe Gammon Joints (2.50-2.80Kg)

Recipes

Ingredients

• 1 x 2.5kg-2.8kg Horseshoe Gammon Joint
• 4 tablespoons clear honey
• 2 tablespoons English mustard (wholegrain or smooth)
• 2 tablespoons brown sugar
• 1 tablespoon white wine vinegar
• Whole cloves for studding
• 1 large onion, quartered
• 2 bay leaves
• Black peppercorns

Step 1: Prepare Your Gammon

Place your gammon joint in a large bowl and cover completely with cold water. Leave to soak for 12-24 hours, changing the water every 12 hours. This removes any excess salt from the curing process.

Step 2: Initial Cooking

Place the soaked gammon in a large saucepan with the quartered onion, bay leaves, and a few black peppercorns. Cover with fresh cold water and bring to the boil, then reduce heat to a gentle simmer. Cook for 20 minutes per 500g (1lb 2oz), ensuring the water maintains a gentle simmer throughout.

Step 3: Prepare the Glaze

Whilst your gammon is cooking, prepare the honey glaze by mixing together the honey, mustard, brown sugar, and white wine vinegar in a small bowl. Set aside.

Step 4: Score & Stud

Once cooked, remove the gammon from the water and allow to cool slightly. Carefully remove the skin, leaving a thin layer of fat. Score the fat in a diamond pattern, making cuts about 1cm apart. Stud the centre of each diamond with a whole clove.

Step 5: Glaze & Roast

Preheat your oven to 200°C/180°C fan/Gas Mark 6. Place the gammon in a roasting tin and brush generously with half of the honey glaze. Roast for 10 minutes, then brush with the remaining glaze and cook for another 10-15 minutes until beautifully golden and caramelised.

Step 6: Rest and Serve

Allow the gammon to rest for 10 minutes before carving. This ensures the juices redistribute throughout the meat for maximum tenderness.

Chef's Tips For Success

Perfect Timing: The key to perfectly cooked gammon is gentle, patient cooking. Never rush the initial simmering stage - this ensures your gammon stays tender and moist.

Glaze Variations: Try adding a splash of apple cider vinegar or orange juice to your glaze for different flavour profiles. A pinch of ground ginger also works beautifully with the honey.

Leftover Magic: Cold glazed gammon makes incredible sandwiches and is perfect for adding to salads, pasta dishes, or your favourite soup recipes.

Serving Suggestions

This magnificent honey-glazed gammon pairs beautifully with:

• Creamy mashed potatoes with butter and chives
• Roasted root vegetables (carrots, parsnips, and Brussels sprouts)
• Traditional parsley sauce
• English mustard and fresh crusty bread
• A crisp autumn salad with apples and walnuts