This British-style glazed gammon is a cured pork joint simmered with vegetables, then brushed with honey, mustard and brown sugar and roasted until glossy. It makes a generous centrepiece for a Sunday lunch or holiday table, and the gentle simmer helps keep the meat moist while the quick glaze adds sweet, sharp flavour.
Ingredients
- 1 unsmoked gammon joint, about 4.4 lb (2 kg), uncooked and preferably tied
- 3½ qt (3.3 L) cold water, or enough to cover the joint in a large pot
- 1 medium yellow onion, about 5 oz (150 g), peeled and quartered
- 1 medium carrot, about 3 oz (90 g), cut into large pieces
- 1 celery stalk, about 1½ oz (40 g), cut into large pieces
- 2 bay leaves
- 1 tsp (2 g) black peppercorns
- ⅓ cup (110 g) honey
- 2 tbsp (30 g) English mustard or Dijon mustard
- 2 tbsp (25 g) packed light brown sugar
- 1 tbsp (15 ml) apple cider vinegar
- 12 whole cloves (optional, for a traditional-looking studded surface)
Instructions
- Prepare the pot and joint. Put the gammon in a large, heavy pot and add enough cold water to cover it. Lift the joint out briefly and check that the pot will leave room for the vegetables and a gentle simmer. Return the meat to the pot and add the onion, carrot, celery, bay leaves and peppercorns. Do not add salt: gammon is cured and is usually seasoned already. If the package gives specific cooking directions, use them as your guide alongside the temperature check below.
- Simmer until tender and safely cooked. Bring the water just to a boil over medium-high heat, then lower the heat so it barely simmers. Partly cover the pot and cook for about 1 hour 40 minutes, turning the joint once if it is not fully submerged. Avoid a hard boil, which can make the outside tough before the centre is tender. The timing is an estimate for a 2 kg joint, not a substitute for checking: insert a food thermometer into the thickest part without touching bone. USDA FSIS gives 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of pork. If the centre has not reached that temperature, continue simmering and check again; a larger or unusually shaped joint may need more time.
- Heat the oven and mix the glaze. Near the end of the simmer, heat the oven to 425°F (220°C). Stir the honey, mustard, brown sugar and cider vinegar together in a small bowl until the sugar is mostly dissolved. Set a roasting rack over a roasting pan, or line the pan with foil to catch drips. Reserve a spoonful of glaze in a clean bowl if you would like extra sauce at the table; do not reuse glaze that has touched raw meat or an unwashed brush.
- Prepare the surface. Carefully lift the hot joint out of the pot and set it on a board for a few minutes so you can handle it safely. Use a small sharp knife to remove the skin, leaving a thin, even layer of fat. Score the fat in shallow diagonal lines about ¾ in (2 cm) apart, taking care not to cut deeply into the meat. If using cloves, press one into each crossing or space them evenly over the surface. Discard the simmering liquid and vegetables, or strain and chill the liquid promptly if you have a separate use for it.
- Glaze and roast. Place the joint fat-side up on the rack. Brush over roughly half the glaze, covering the scored fat without letting thick pools collect in the pan. Roast for 10 minutes, brush with the remaining glaze, then roast for another 10 minutes, watching closely near the end. The sugars should turn deep gold and sticky, not black. If a patch browns too quickly, tent that area loosely with foil. Check the centre with a clean thermometer; the pork must meet the USDA FSIS safe minimum above, and the joint will also rest after roasting.
- Rest, carve and serve. Transfer the gammon to a clean board and rest it for 15 minutes before carving. This exceeds the required three-minute rest for a whole pork cut and gives the juices time to settle. Cut thin slices across the grain, using a long carving knife. Spoon any clean glaze from the roasting pan over the slices, but leave behind any burnt drippings. Serve warm with the sides you like.
Tips
- Check the cure and salt level. Gammon is cured pork, and saltiness varies by producer and joint. Read the label for soaking or cooking advice. If yours is especially salty, soak it in cold water in the refrigerator for 8–12 hours, then drain and start the recipe with fresh water. This optional soak is not included in the total time above. Do not leave raw meat soaking on the counter.
- Choose the right mustard. English mustard brings a sharper, more assertive bite; Dijon is smoother and less hot. Wholegrain mustard also works, though its seeds make the glaze more textured. If using a very strong mustard, start with 1½ tablespoons and add more to taste.
- Keep the glaze from scorching. Honey and sugar brown quickly at high heat. Use the stated short roasting time, watch the joint during the final minutes, and shield dark spots with foil rather than turning up the oven. A little water in the bottom of the roasting pan can reduce smoking from drips, but keep the meat on a rack above it.
- Use a thermometer, not just the clock. Joint shape, starting temperature and pot size all affect the cooking time. Insert the thermometer into the thickest part, avoiding the bone. If the joint is already fully cooked rather than raw gammon, follow its package reheating instructions; for reheated leftovers, the safe target is 165°F (74°C).
Serving Suggestions
For a classic roast-style meal, serve the sliced gammon with roast potatoes, a green vegetable such as cabbage or green beans, and a sharp sauce to balance the sweet glaze. Parsley sauce, mustard sauce or a spoonful of apple sauce all work well. A rich pan gravy is optional: the simmering liquid is salty and may need reducing or seasoning carefully, so taste it before serving rather than adding salt automatically.
For a buffet or a less formal supper, arrange the slices on a platter with crusty bread, pickles and a bowl of mustard. The contrast between the warm, tender meat and crisp, acidic accompaniments makes each serving feel balanced. Thin slices are also easy to use in sandwiches the next day. If serving the joint warm, carve only what you expect to eat and keep the remainder intact so it stays moist for storage.
Variations
Maple and mustard: Replace the honey with ⅓ cup (80 ml) maple syrup. It gives the glaze a slightly woodier sweetness and a thinner consistency, so brush it on in a light layer and keep an eye on browning.
Orange and clove: Add 1 tbsp (15 ml) orange juice and 1 tsp (2 g) finely grated orange zest to the glaze. The citrus makes the finish brighter; use a little less vinegar if you prefer a softer tang. Whole cloves are optional, and ground clove is potent, so add no more than a small pinch if that is what you have.
Use a fully cooked ham: If you cannot find uncooked gammon, a fully cooked bone-in ham can be glazed instead. Do not simmer it for the full time in this recipe, which could dry it out. Follow the package reheating directions, apply the glaze for the final 15–20 minutes, and heat leftovers to 165°F (74°C) if reheating them later.
Make it less sweet: Reduce the honey to ¼ cup (85 g) and add another teaspoon of cider vinegar. The result will be tangier and less glossy, but still coats the scored fat. Avoid adding extra salt to compensate for the reduced sweetness; the cured joint already brings plenty of seasoning.
Storage and Reheating
Refrigerate cooked gammon within 2 hours of cooking. Once it is cool enough to handle, remove the meat from the bone if needed, wrap it well or place it in an airtight container, and refrigerate for 3–4 days. Keep it in the coldest part of the refrigerator, not in the door. If you are unsure you can use it in that time, freeze sliced or portioned gammon in a freezer-safe container for up to 2 months for best texture. Thaw it in the refrigerator, not on the counter.
To reheat slices, place them in a covered ovenproof dish with a tablespoon or two of water or stock, then warm in a 325°F (165°C) oven until steaming throughout. Check the centre of the portion with a food thermometer: USDA FSIS recommends reheating leftovers to 165°F (74°C). You can also microwave individual portions in a covered microwave-safe dish, turning or stirring where possible and checking more than one spot. Avoid repeatedly warming and cooling the whole joint; heat only the amount you plan to eat.
Frequently Asked Questions
Is gammon the same as ham?
They are both cured pork, but the names are commonly used for meat at different stages. In British usage, gammon usually refers to the cured hind leg sold uncooked, while ham often means the same cut after it has been cooked. In the United States, “ham” is the more familiar general term, and the package should tell you whether the meat is raw or already cooked.
Do I have to soak a gammon joint before cooking?
Not always. Some joints are saltier than others, so check the package and, if possible, ask the butcher about the cure. If the label recommends soaking or you know the joint is very salty, cover it with cold water and soak it in the refrigerator for 8–12 hours, then drain it and cook in fresh water. Soaking changes the schedule but does not replace safe cooking or a thermometer check.
Can I cook the joint the day before?
Yes. Cook and glaze it, then cool and refrigerate it within 2 hours. Keep it whole if possible, because a large piece tends to retain moisture better than slices. Serve it cold, or reheat portions until they reach 165°F (74°C). For the freshest glossy finish, you can simmer the gammon ahead and apply the glaze just before serving, provided you chill it promptly and handle it safely.
Why is my gammon tough or dry?
A rapid boil, overcooking, or roasting the joint for too long can all make it dry or firm. Keep the pot at a gentle simmer, use the stated time only as a guide, and check the thickest part with a thermometer. Resting before carving and slicing across the grain also help the meat feel more tender. If the joint is already cooked, do not simmer it as though it were raw.
What can I use instead of English mustard?
Dijon is the easiest substitute and gives a smoother, milder glaze. Wholegrain mustard is another good option, with a more noticeable seed texture. Prepared yellow mustard can work in a pinch, but it is usually milder and more vinegary, so taste the glaze before brushing it on and adjust the honey or vinegar to suit.
Can I use the cooking liquid for soup or gravy?
You can strain it and use a small amount as a base, but taste it first because cured gammon can make the liquid very salty. Chill it promptly if you are not using it straight away, and refrigerate it within 2 hours. Skim off any solidified fat before reheating, and avoid adding salt to a soup or sauce until you have tasted the finished dish.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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