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–+ servings
Honey roast gammon on a serving board.
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5 from 9 votes

Easy Honey Roast Gammon

An easy honey roast gammon recipe with a simple honey glaze made with runny honey, English mustard, and crunchy demerara sugar.
Course Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 2 hours
Soaking Time 2 hours
Total Time 4 hours 5 minutes
Servings 7
Calories 101kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 2 kg Gammon Joint smoked or unsmoked
  • 500 ml Apple Juice
  • 2 Bay Leaves

For the glaze

  • 5 tablespoon Honey clear runny honey
  • 1 tablespoon English Mustard
  • 2 tablespoon Demerara Sugar

Instructions

  • Soak the gammon in fresh cold water for a minimum of 2 hours, but preferably overnight.
    2 kg Gammon Joint
  • 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.
    500 ml Apple Juice, 2 Bay Leaves
  • 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.
  • Preheat the oven to 180°C (160 fan/ Gas 4/ 350F) and line a roasting tin with a double layer of foil.
  • 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.
  • 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.
    5 tablespoon Honey, 1 tablespoon English Mustard, 2 tablespoon Demerara Sugar
  • 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.

Notes

Top Tips:
  • To prevent the glaze from burning your roasting tin, line it with foil, or alternatively, use a disposable foil roasting tray.
  • Save the ham stock for use in risottos.
  • Allowing the gammon to rest is important as it allows the moisture to redistribute throughout the joint, making it moist and tender.
 
Variations:
  • Swap the demerara sugar for light brown sugar.
  • Use maple syrup instead of honey.
  • Add cloves to the top of the gammon.
  • Add a dash of sherry vinegar to the glaze.
  • Boil the gammon joint in water rather than apple juice, and add a cinnamon stick, peppercorns, and coriander seeds for extra flavour.
 
Storage:
Store - Wrap the cooled cooked gammon in clingfilm and store in the fridge for up to 3 days.
Reheat - Slices of gammon can be reheated in the microwave.
Freeze - The cooked gammon can be frozen in slices or as a whole joint. Defrost in the fridge before using.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 101kcal | Carbohydrates: 25g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 184mg | Potassium: 102mg | Fiber: 0.2g | Sugar: 23g | Vitamin A: 5IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 0.3mg
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