Honey and mustard glazed gammon: a step-by-step recipe

Finish a thoroughly cooked gammon joint with a glossy honey and mustard glaze, without burning the sugars.

A honey and mustard glaze gives gammon a sweet, sharp finish. The joint must be cooked through first; the short glazing stage adds colour rather than replacing the main cooking.

Prepare your ingredients

For an approximately 1.5kg boneless gammon, prepare two tablespoons honey, two tablespoons wholegrain mustard and one tablespoon soft brown sugar. Mustard is an allergen; check every condiment’s label and the requirements of your guests.

Cook the gammon by the pack’s boiling, roasting or slow-cooker instructions. Check the thickest part with a clean probe for a safe temperature-time combination, such as 75°C for 30 seconds. Keep the cooking instructions separate from the glaze recipe if your joint is a different weight.

Prepare the surface

Transfer the cooked joint to a roasting tray. When safe to handle, remove any string and lift away the rind, leaving a thin layer of fat. Score the fat gently into diamonds without cutting deeply into the meat.

Mix the honey, mustard and sugar, then spread over the surface. Use a clean utensil: the glaze should not be contaminated by equipment used for raw meat.

Glaze carefully

Heat the oven to 180°C fan or 200°C conventional. Bake for approximately 15–20 minutes, watching closely and spooning clean tray juices over the surface if useful. Move the tray lower or reduce heat if the glaze darkens too quickly.

Rest briefly, then carve into even slices. Serve with something fresh or sharp to balance the sweetness, such as mustard, pickles or cabbage.

If cooking ahead, cool and refrigerate promptly. Do not leave a finished joint on the counter until the next meal.

Explore the Malpas Farm Shop range
Cheshire Oak Gammon Joint – Approx. 1.5kg
https://www.malpasfarmshop.co.uk/product-page/2kg-cheshire-oak-corner-gammon-joint

Illustrative serving or preparation suggestion. Presentation and accompaniments may vary.