SKG Home Loans
What you’ll need
Soak the gammon joint for a few hours in cold water, we normally do it overnight, or if you don’t have time, rinse under cold water a few times to wash away excess saltiness.
Place in a deep pan, fat side up, fill pan with enough water to cover the gammon joint.
Add bay leaves and bring to the boil. Turn heat down to a simmer and leave to cook uncovered for 1 ½ hours. Top up with more water if gammon is sticking out of the water
Mix the glaze ingredients of honey and mustard.
After 1 ½ hours, remove from pan and allow to rest, for 10 minutes. Remove netting from the boiled gammon
Remove the skin/rind away from the gammon leaving a juicy layer of fat
Score the fat layer of the gammon with a sharp knife into diamonds
Push cloves into the corners of each diamond
Cover a baking tray with foil, before adding gammon joint on top.
Pour most of the honey and mustard glaze over the top save a little to reglaze halfway through oven cooking
Place in preheated oven at 180°c fan / 200°c / 400°f for 15 minutes.
Reglaze by brushing over remaining honey and mustard glaze.
Cook for a final 15 minutes keep an eye on it and remove sooner if the honey glaze begins burning.
Cover with loosely with foil and allow to rest for 10 minutes before carving.
Carve slices of gammon to your desired thickness.
Serve with your choice of sides.