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Karen's Mildly Spiced Gammon Joint with a Honey & Mustard Glaze
I sometimes make this Christmas Day as one of our meat choices … I think it looks very Christmassy! The marinade seeps through the gammon delicately & just adds the right amount of depth & flavour. The residue makes a delicious soup too!
At Crave we are very passionate about food waste which is why our marinades are so versatile as you can make a meal using very few ingredients … any leftovers, odds & ends from your fridge & store cupboard as well as making recipes like this one which has absolutely zero waste
Serves: 8
Cook time: 2 hours
Ingredients
- 1.3kg gammon joint
- 4 medium sized carrots
- 1 onion
- 1 whole pouch of mild marinade (please see notes)
- 2 heaped tablespoons of honey
- 1 tablespoon of wholegrain mustard
Method
Place the gammon joint, chopped onion & carrots into a pan & cover with cold water.
Bring to a slow simmer then add the marinade & carefully lift the gammon up & down a few times using two forks to mix the marinade through & cook on a very low heat, uncovered for one hour.
After the simmer time, turn on the oven to 180 degrees & carefully lift the gammon from the pan & place into a roasting tin & pat the skin dry.
Score the fat in a criss cross pattern as shown then mix the honey & mustard & baste the top before putting into the oven uncovered, for one hour. Baste every 20 minutes or so … amazing!
Leave to rest a little while before carving
NOTES
The recipe calls for one whole pouch of mild marinade, please make up as instructed with the yoghurt & vinegar before you add to the pan
This is delicious sliced with potatoes & vegetables, top with a traditional pineapple slice or fried egg & serve with chunky chips, there will be plenty left for sandwiches too! The residue makes an amazing soup, please see my recipe for Karen’s Spicy Gammon Soup … simply delicious!
Method
Place the gammon joint, chopped onion & carrots into a pan & cover with cold water.
Bring to a slow simmer then add the made up marinade & carefully lift the gammon up & down a few times using two forks to mix the marinade through & cook on a very low heat, uncovered for one hour.
After the simmer time, turn on the oven to 180 degrees & carefully lift the gammon from the pan & place into a roasting tin & pat the skin dry.
Score the fat in a criss cross pattern as shown then mix the honey & mustard & baste the top before putting into the oven uncovered, for one hour. Baste every 20 minutes or so … amazing!
Leave to rest a little while before carving
NOTES
You will need one whole pouch of our mild variety for this recipe, please make sure you make up as instructed before use
This is delicious sliced with potatoes & vegetables, top with a traditional pineapple slice or fried egg & serve with chunky chips, there will be plenty left for sandwiches too! The residue makes an amazing soup, please see my recipe for Karen’s Spicy Gammon Soup … simply delicious!
Ingredients
- 1.3kg gammon joint
- 4 medium carrots
- 1 onion
- 1 pouch of mild marinade (see notes)
- 2 heaped tablespoons of honey
- 1 tablespoon of wholegrain mustard
