Easy Honey Roast Gammon

7 standard portions

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Ingredients

• 2 kg Gammon Joint (smoked or unsmoked)
• 500 ml Apple Juice
• 2 Bay Leaves
• 5 tbsp Honey (clear runny honey)
• 1 tbsp English Mustard
• 2 tbsp Demerara Sugar

Method

1. Soak the gammon in fresh cold water for a minimum of 2 hours, but preferably overnight.
2. Place the gammon in a large pan, skin side up, and pour in the apple juice, topping up with water until the top of the gammon is completely covered in liquid. Pop in the bay leaves.
3. Bring the gammon to the boil then reduce the heat so the liquid is just simmering. Cook uncovered for 1 hour 30 minutes (top up with more water if needed). Lift the gammon out onto a chopping board.
4. Preheat the oven to 180°C (160 fan/ Gas 4/ 350F) and line a roasting tin with a double layer of foil.
5. With a sharp knife carefully cut away the skin on the gammon, leaving a thin layer of fat. Score the fat with a small sharp knife into a diamond pattern. Place the gammon joint into the foil-lined roasting tin.
6. Mix together the glaze ingredients (honey, mustard, and demerara sugar) and pour three-quarters of it over the gammon (use a pastry brush to spread it evenly over the layer of fat). Bake for 15 minutes in the oven.
7. Take the gammon out of the oven and pour over the rest of the glaze. Return to the oven for a further 15 minutes until the glaze is sticky and golden brown. Allow the gammon to rest for at least 15 minutes, before carving it into slices.