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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 tub of mild marinade
- 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 tub of 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
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 tub of 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
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 tub of mild marinade
- 2 heaped tablespoons of honey
- 1 tablespoon of wholegrain mustard
