When it comes to roast dinner, I’m almost always a gammon girl. There is not a finer meat on Earth in my opinion. I’m blessed with a mum who is a fabulous cook, this is a recipe I’ve learned from her. When I lived in Dubai, we had this (and a turkey) exclusively at Christmas, due to how extortionately expensive pork is there. Since we’ve moved to the UK, we have far less sunshine in our lives but far more gammon. Silver, tasty, linings. When we have gammon, it is always like this, there is no better way.
- A gammon joint
- A small handful of cloves
- 2-3 tablespoons of honey (or a mixture of honey and maple syrup)
- 1-2 tsp of whole grain mustard
- Approximately 0.25 cups of brown sugar
- 1 onion, halved with the skin on
- 1 carrot, whole
- 2 bay leaves
- 1 tsp of peppercorns
These measurements are purposefully vague so that you can adjust for the size of your joint. These measurements would easily be enough for a gammon joint to serve 4-6.
- In a large pot, place the gammon (string/mesh still on), onion, carrots, bay leaves and peppercorns. Cover in water and bring to the boil. Cover the pot, lower the heat and leave to simmer for an hour.
- Remove the gammon from the pan and let the gammon cool slightly. Save the onion and carrot to season your gravy if you’d like. You can boil the gammon the day before, to save time, if needs be, just refrigerate it once it has cooled.
- Remove any string and carefully cut the skin off, whilst leaving the fat on. This is easiest when the gammon is still warm.
- Score the fat, at an angle, every 1.5-2 cm and then repeat in the opposite direction; to make diamond shapes in the fat.
- Place a clove in the meat, at the intersection of all the scored lines.
- In a small bowl, mix the honey and mustard and then paint the gammon with it, using a pastry brush. In the absence of a pastry brush, pour it on strategically.
- Coat the honey & mustard covered gammon with the brown sugar, trying to get as much of it as possible to stick.
- Roast in the oven (preheat it first) at 180°C for approximately an hour. Until the sugar caramelizes and begins to form what are affectionately known as ‘black bits’ in my family; these are always the most sought after part and result in many lingerers when the meat is being carved.
- Carve and serve. Watch out for cloves or if you want you can remove these before carving, to make life easier for your guests.