Honey Roast Gammon
This Christmas, add a touch of sweetness to your festive feast with a mouth-watering honey roast gammon. Glazed to perfection with a delightful blend of honey and spices, this succulent dish is sure to impress your guests. Easy to prepare and full of flavour, this gammon not only looks stunning on the table but also makes for delicious leftovers. Get ready to savour every bite and create lasting holiday memories with this irresistible addition to Christmas dinner!
Cook along with Chef Carl!
Ready to wow your guests with a showstopping Christmas gammon? Chef Carl’s including the perfect glaze to tender, juicy slices, this recipe will make your festive feast unforgettable.
What you'll need:
- 1 Gammon joint (3-4kg)
For Vegetable Base:
- 1 stick celery diced
- 2 carrots, peeled and diced
- 1 onion, peeled and diced
- 4 Bay leaves
- 1 teaspoon black pepper corns
For Glaze:
- 300g honey
- 2 tbsp of wholegrain mustard
Method:
- Place the gammon in a large pot, cover with cold water, and bring to the boil.
- While meat is boiling prep vegetables – peel and dice and the onion, dice the celery.
- One boiling, empty water from the pot (taking care to not let the meat fall out) and refill to cover with cold water – this time add the veg to the pot as well.
- Simmer for 40 minutes per KG of meat. (i.e. 120 minutes if gammon is 3kg)
- Remove gammon from liquid and place in a roasting tray and set aside vegetables for gravy.
- Trim off any skin and score the remaining fat.
- Mix the honey and mustard and pour over. Roast at 180°C for 30 minutes basting the honey mix over every 5 – 10 minutes.
- Once cooked, remove from oven and let rest for 15 min before carving to serve.