Roast gammon joint with roast potatoes is the British Sunday-roast plate when you want a glazed boneless gammon centrepiece and crisp roasties. Roast Boneless Gammon Joint 1kg, glaze near the end, and serve with gravy. Shop Gammon and Sunday Roast for butcher gammon joints.
Ingredients
- 1kg boneless gammon joint
- Glaze: 2 tbsp honey or brown sugar, 1 tbsp mustard, cloves (optional)
- 1kg potatoes for roasting; oil; salt
- Optional: stock for simmering first; greens and gravy to serve
Method
- Optional soak or simmer: cover gammon in water, simmer 20–30 minutes, drain (reduces salt).
- Heat oven to 180°C fan. Place gammon in a roasting tin; cover loosely with foil. Roast about 30 minutes per 500g (about 1 hour for 1kg), until cooked through.
- Toss potatoes in oil and salt; roast alongside until golden (about 45–55 minutes).
- Mix honey and mustard. Uncover gammon for the last 15–20 minutes, score fat if needed, brush with glaze and roast until sticky.
- Rest 10 minutes, carve and serve roast gammon joint with roast potatoes — proper British Sunday plate.
Prefer a quick gammon steak night? Gammon Steak 2x 8oz pan-fries in minutes. Browse Sunday Roast for more roast packs.