Recipes by type‎ > ‎Meat‎ > ‎

Poached and roasted gammon

I have never ever cooked gammon before.  I do not own a slow cooker and so could not follow those recipes. We were going out on a walk on the day I cooked this, so I couldn't just leave it to roast. And so I came up with this and it was delicious. I will definitely be making it again.  I made a cumberland sauce to accompany it, which was relatively straightforward and tasted great, and made a nice change to gravy.  The amounts and cooking time worked for 1.5kg gammon piece.
  • 1.5kg gammon piece
  • 1 pint orange juice (apple or pineapple juice would work too)
  • 10 cloves
  • 1 star anise
  • 1 cinnamon stick
  • 3 bay leaves
  • 3 tbsp dijon mustard
  • 3 tbsp honey
  • 2 tbsp dark brown sugar
  1. Soak the gammon in a large bowl of water overnight to draw out the salt.
  2. Drain and rinse. Then place the gammon in a large casserole dish.  Add enough water to cover it, and then 1 pint of juice.  Add the cloves, star anise, cinnamon and bay.  Bring to the boil and vigorously bubble away for half an hour on the hob.  
  3. Transfer to a hot oven (190 C) and cook for about 2 hours, but adjust timings depending on the size of your gammon. Ensure that the gammon is cooked through.
  4. Meanwhile mix the mustard with the honey to make a paste.
  5. Remove the casserole dish from the oven and carefully lift out the gammon onto a baking tray. Retain the liquid for making soups.  Make a few cuts in the skin of the gammon and remove the top layer, leaving the fat underneath. Baste the fat with the honey/mustard mixture and rub some dark brown sugar on top of that.  
  6. Return to the oven for about 20 minutes, give or take, depending on the size of your gammon, but until the top is sweet and sticky and slightly burned. 
  7. Remove and carve.  Any dry ends can be added to a soup.