Gammon with a smoked mustard glaze
By not-recognized
Published on 30 December 2022
Halen Môn’s dijon mustard adds a lovely hint of smokinessTime and servings
1 hr 45 minsTotal time
4Servings
25 minsPrep time
1 hr 20 minsCooking time
Ingredients
- 1 tsp of tepid water
- 1 kg of unsmoked, boneless gammon joint
- 1 tomato, halved
- 1 onion, quartered
- 3 sprigs of rosemary
- 4 cloves of garlic cloves, halved
- 1 tsp of black peppercorns
- 1.5 tbsp of runny honey
- 1.5 tbsp of smoky mustard
Method
Step 1
Place the gammon in a large saucepan. Cover with cold water to 3-4cm over the meat. Add the tomato, onion and aromatics and bring to a boil. Skim impurities away, then reduce to a gentle simmer for 40 mins for the first 1kg, plus 15 mins for each 500g beyond that. Keep topping-up as necessary with just-boiled water.Step 2
Take off the heat and leave the gammon in the water for 45 mins.Step 3
Remove the joint from the pan, cut away any string and trim any rind from the meat, leaving as much fat as possible. Score the fat in a criss-cross pattern.Step 4
Preheat oven to 220°C/200°C fan/gas 7. Transfer the gammon to a baking sheet or snug-fitting, low-sided roasting tray.Step 5
Mix the glaze ingredients to a loose paste, then use a pastry brush to paint around two-thirds of it all over the ham. Roast for 20-25 mins, removing the meat every 7 mins or so to glaze with the remaining paste and any juices gathering in the tray. Add 1-2tbsp water to the tray each time to prevent excess paste and juices burning. The gammon is done when burnished and glistening – timing will depend on the oven and size of the joint, but don’t cook for longer than 25 mins, unless it’s a very big joint.Step 6
Rest somewhere warm for 10 mins before slicing. Meanwhile, deglaze any caramelised juices in the pan with a splash of water, and paint or pour that over the gammon before carving.