Honey & Mustard Glazed Gammon

This gammon joint was a rare treat. It’s just not a joint I often think of cooking, but having spotted it on Pinterest, I thought I’d recreate it my way. I hope you enjoy it – it was delicious and so easy to make! Not to mention cheap – which wasn’t the aim – but always an added bonus.


Gammon Joint

2 – 3 tbsp Dijon Mustard

2 – 3 tbsp honey

300ml water


Bay leaves


Apple & Cider vinegar

Firstly, preheat a fan oven to 170‱c.

Stud one side and the top of the gammon with cloves. In total I used 17 cloves.

Place the gammon into a baking dish with 300ml water, the vinegar, 4 bay leaves and some peppercorns.

Next, smear the mustard over the joint and drizzle the honey on top (save a drizzle for a bit later).

Loosely place tin foil over the gammon, pop into the oven for 2 hours. Baste frequently. After 1 hr 30 mins, remove foil and drizzle some more honey on top of gammon. Once cooked, remove from oven and rest.

I then used the juices from the gammon to make a gravy – it was the stuff of gravy dreams and really took the gammon to another level.

Hope you like it – let us know how you cook your gammon. Tips are always welcome đŸ‘đŸ»

Leave a Reply