This gammon joint recipe is the bank-holiday centrepiece that slices clean for cold cuts too. Simmer or roast Boneless Gammon Joint 1kg, then glaze with honey until sticky and lacquered. Shop Gammon when you want a boneless joint ready for the pot, not a watery supermarket ham.
Ingredients
- 1kg boneless gammon joint
- 1 onion + 1 bay leaf + 6 peppercorns (for the simmer)
- 2 tbsp honey
- 1 tbsp English mustard
- 1 tbsp soft brown sugar (optional)
- Cloves to stud (optional)
- Pineapple rings to finish (optional)
Method
- Place gammon in a large pan, cover with cold water, add onion, bay and peppercorns. Bring to a gentle simmer.
- Simmer about 20 minutes per 500g (around 40 minutes for 1kg), skimming any foam. Drain and cool slightly.
- Heat oven to 200°C (fan 180°C). Strip off the rind if present, score the fat in a diamond pattern, stud with cloves if using.
- Mix honey, mustard and sugar. Brush thickly over the fat. Add pineapple rings if using.
- Roast 20–25 minutes until the glaze is sticky and deep gold. Rest 15 minutes before carving.
- Serve hot with mash or new potatoes, or chill for sandwiches.
Want a quicker gammon hit midweek? Gammon Steak 2x 8oz grills in minutes with the same honey-mustard brush. Browse Gammon for joints and steaks.