Honey mustard glazed Gammon

Every Christmas Eve I cook up a honey mustard glazed gammon to enjoy over the Christmas period. On Christmas day morning I like a slice with my eggs Benedict and love a cold plate on Boxing day. English mustard is traditionally used but this does contain wheat so I use Dijon mustard instead.

Top tip

Keep an eye on it at all times during the simmering process. If the pan runs out of water, top it up. While the glaze and ham is roasting, turn the baking tray around after 10 minutes for a more equal colour.

Gluten free honey mustard glazed gammon

Gluten free honey mustard glazed gammon

Prep Time 25 minutes
Cook Time 2 hours
Servings 10 slices

Ingredients
  

  • 2 kg Unsmoked and boneless gammon joint
  • 2 Onions peeled and cut in half
  • 2 Carrots peeled and cut into 5cm chunks
  • 1 Handful Cloves

For the honey mustard glaze

  • 4 tbsp Runny honey
  • 4 tbsp Dijon Mustard

Instructions
 

  • Place the gammon into a large saucepan or stock pot. Fill it with cold water. Bring it to the boil and drain away the water. Fill it again with cold water and add the onion and carrot. Bring it to the boil and then turn the temperature down and simmer for 20 minutes. (Keep an eye on the water level as it might need topping up).
  • Remove the gammon from the water and allow to cool. You now don't need the vegetables, these help with flavour and draw away an excess salt from the gammon. You could save the water as a stock for later on but freezing it.
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a deep roasting tin with foil and place the gammon in it. Cut away the rind but leave as much fat on it as possible. Using a sharp knife, score a diamond pattern cross the fat and if using, place one clove into each diamond.
  • Mix together the honey and mustard. Using a pastry brush, brush the fat with half of the mix. Roast the gammon for 10 minutes. Remove from the oven and brush the remaining honey mix over the fat and roast for another 10-15 minutes or until the glaze is golden in colour but not burnt. When applying the second layer of glaze, put the gammon back in facing the other way round for an even cook.