Honey And Mustard Gammon Joint Recipes

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GLAZED GAMMON



Glazed gammon image

Add a sticky honey and mustard glaze to gammon for a delicious sweetness that contrasts with the saltiness of the meat. It's great for a celebration supper

Provided by Esther Clark

Categories     Dinner, Main course

Time 2h20m

Yield Serves 8-10

Number Of Ingredients 10

2½ kg boneless unsmoked gammon joint, tied
1 sprig thyme 2 bay leaves and 1 rosemary sprig tied together
1 onion, halved
2 carrots, roughly chopped
1 celery stick, roughly chopped
1 tbsp black peppercorns
1 tsp cloves
1½ tbsp English mustard
70g clear honey
2 tbsp soft dark brown sugar

Steps:

  • Put the gammon in a large, deep saucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.
  • Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.
  • Heat the oven to 200C/180C fan/gas 6. Put the ham in a roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices.

Nutrition Facts : Calories 402 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 42 grams protein, Sodium 5.56 milligram of sodium

BOILED HAM RECIPE (WITH BAKED HONEY MUSTARD GLAZE)



Boiled ham recipe (with baked honey mustard glaze) image

This boiled and baked ham recipe is great at Christmas or Thanksgiving. Get a large piece of ham to last a few days and eat with baked potatoes or with eggs for breakfast. Delicious.

Provided by Gav

Categories     Mains

Time 3h30m

Number Of Ingredients 4

1,5kg medium-sized ham (or any size you need)
2 tbsp English mustard
2 tbsp brown sugar
1 tbsp runny honey

Steps:

  • Firstly soak your ham in water for several hours to reduce the salty taste. Leave overnight if you have the time.
  • When you are ready to boil the ham, change the water and slowly bring to the boil. Boil for about one hour and remove from the water. In the meantime mix the mustard, sugar and honey to produce a nice sauce for the glaze.
  • Pre-heat the oven to 180C.
  • Allow the ham to rest for 5 minutes. Then remove any fat and place the ham in a baking tray.
  • Cover the meat in the glaze mixture all over and place in the oven.
  • Turn over after 15 minutes and re-baste in the glaze.
  • After about 30-40 minutes in the oven, or when the glaze has started to turn a caramelized colour, remove the ham from the oven.
  • Leave to rest for 10 minutes before carving.

Nutrition Facts : Calories 2335 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 1067 milligrams cholesterol, Fat 85 grams fat, Fiber 0 grams fiber, Protein 370 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 16322 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 43 grams unsaturated fat

HONEY-GLAZED GAMMON



Honey-glazed gammon image

Of all our gammon recipes, this is a festive classic. The Hairy Bikers know a honey-roasted gammon joint is a must-have for a Christmas party! Each serving provides 327 kcal, 36g protein, 10g carbohydrates (of which 10g sugars), 15.5g fat (of which 5g saturates), 1.5g fibre and 4.9g salt.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 10

Number Of Ingredients 9

2kg/4lb 8oz unsmoked boneless gammon joint, tied
2 onions, halved
2 carrots, unpeeled, cut into 5cm/2in pieces
2 celery stalks, cut into 5cm/2in pieces
4 bay leaves
12 black peppercorns
small handful cloves
4 tbsp runny honey
4 tbsp English mustard

Steps:

  • Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat. Drain the water from the saucepan, add fresh cold water, the onions, carrots, celery, bay and peppercorns and bring to the boil once more. Reduce the heat, cover with a lid and simmer the gammon and vegetables gently for 20 minutes per 500g/1lb 2oz. (If your pan is not quite large enough to cover the joint completely, turn the gammon over halfway through the cooking time.)
  • Remove the gammon from the water and set aside to cool for 15 minutes. (The cooking liquid can be strained and reserved for making soup for another time.)
  • Preheat the oven to 200C/180C Fan/Gas 6 and line a large roasting tin with kitchen foil.
  • Use a small knife to remove the rind from the gammon joint, leaving as much of the fat intact as possible. Score the fat in a diamond pattern, and push a clove into the centre of each 'X'.
  • Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come halfway up the joint to contain any roasting juices.
  • For the glaze, mix the honey and mustard together and brush half of it evenly over the gammon, including one side of the joint. Roast in the centre of the oven for 10 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze. Return the gammon to the oven for a further 10- 15 minutes, rotating the tin so that the opposite side of the gammon faces the back of the oven.
  • The gammon is ready when the fat on top is glossy and golden brown. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.
  • Pour any juices that have collected in the kitchen foil into a small pan, and warm through gently.
  • Carve the gammon, serve on a large platter and spoon over the warmed juices .

Nutrition Facts : Calories 327kcal, Carbohydrate 10g, Fat 15.5g, Fiber 1.5g, Protein 36g, SaturatedFat 5g, Sugar 10g

HONEY AND MARMALADE-GLAZED GAMMON JOINT



Honey and marmalade-glazed gammon joint image

This stunning gammon joint glazed with fruity marmalade and sticky honey is great for feeding a crowd.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves at least 20

Number Of Ingredients 13

6kg/13lb 3½oz gammon joint
fresh orange juice, to cover
water, to cover
8 cloves, plus extra for studding the gammon
2 onions, peeled, halved
4 large bay leaves
120g/4oz soft brown sugar
3 oranges, zest of three, juice of two
3 tbsp clear honey
3 heaped tbsp orange marmalade
3 tbsp wholegrain mustard
apple sauce
pickled red cabbage

Steps:

  • For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain.
  • Return the gammon to the pan, then pour in enough orange juice to cover half of the gammon. Pour in enough cold water to cover the gammon completely.
  • Push two cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan as necessary.
  • Preheat the oven to 180C/360F/Gas 4.
  • Remove the gammon from the pan and place into a roasting tin. Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove.
  • For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon.
  • Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over.
  • Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon can be eaten cold. Serve with apple compote and pickled red cabbage.

HONEY AND MUSTARD GLAZED HAM



Honey and Mustard Glazed Ham image

Glazed hams shouldn't be just for Christmas and they are so easy and delicious.

Provided by ElleJohnson

Time 1h55m

Yield Serves 6

Number Of Ingredients 18

1kg gammon joint
2 litres water
2 carrots, cut into chunks
2 celery stalks, cut into chunks
1 onions, halved
1tsp peppercorns
1 star anise
10 cloves
1kg gammon joint
2 litres water
2 carrots, cut into chunks
2 celery stalks, cut into chunks
1 onions, halved
1tsp peppercorns
1 star anise
10 cloves
2tbsp honey
1tsp whole grain mustard

Steps:

  • Place all the stock ingredients in a large saucepan. Bring up to the simmer on medium-low heat. Cook for 1 hour. Leave the gammon to cool in the cooking liquid.
  • When the gammon is cooled enough to handle. Place the gammon joint in a roasting tin with honey and whole grain mustard. Baste the gammon joint liberally with the glaze.
  • Bake in 180c fan forced oven for 45 minutes, basting every 10-15 minutes.

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