Ham Recipes UK: Honey-Mustard Glazed Gammon

This British-style honey-mustard glazed gammon is a gently simmered cured pork joint finished in the oven with a sweet, tangy glaze. Serve it warm for Sunday lunch, or chill the leftovers for sandwiches and simple weekday meals.

Ingredients

1 boneless or bone-in unsmoked gammon joint, about 4 lb (1.8 kg), tied if needed
3 qt (2.8 L) cold water, or enough to cover the joint in the pot
1 medium onion, quartered, about 5 oz (150 g)
1 medium carrot, cut into large pieces, about 3½ oz (100 g)
1 celery stick, cut into large pieces, about 1½ oz (40 g)
2 bay leaves
1 tsp (2 g) whole black peppercorns
⅓ cup (110 g) runny honey
2 tbsp (30 g) Dijon or English mustard
2 tbsp (25 g) soft light brown sugar
1 tbsp (15 ml) cider vinegar
¼ tsp (0.5 g) freshly ground black pepper
8 whole cloves, optional, for a traditional-looking finish

Instructions

Check the joint and prepare the pot. Read the packet directions first, especially if the gammon has been labelled as needing soaking or has its own cooking guidance. Put the joint in a large, deep saucepan or stockpot and add the water, onion, carrot, celery, bay leaves and peppercorns. Add a little more water if needed so the meat is covered. Do not add salt: gammon is cured and can be salty already.
Bring it to a gentle simmer. Set the pot over a medium-high heat and bring the water just to a boil. As soon as bubbles appear, lower the heat. Skim off any grey foam from the surface with a spoon, then partially cover the pot. Keep the liquid at a quiet simmer, not a rolling boil, which can make the outside of the joint tough before the middle is ready.
Simmer the gammon. Cook gently for 1 hour 40 minutes, turning the joint once if it is not fully submerged. Keep the liquid barely bubbling and top it up with hot water if a large area of meat becomes exposed. Cooking time varies with the joint’s shape and whether it is bone-in, so use the time as a guide rather than a substitute for checking doneness.
Heat the oven and mix the glaze. Near the end of the simmering time, heat the oven to 400°F (200°C) conventional, or 350°F (180°C) fan. Stir together the honey, mustard, brown sugar, cider vinegar and ground black pepper in a small bowl until smooth. The vinegar sharpens the sweetness, while the mustard gives the glaze a savoury edge.
Remove the rind. Lift the joint carefully onto a board or tray and let it stand for about 5 minutes so it is easier to handle. Keep the cooking liquid for soup or discard it once cool. If the joint has a thick rind, peel it away with a small sharp knife, leaving a thin, even layer of fat. Score the fat in shallow diagonal lines to make a diamond pattern, taking care not to cut deeply into the meat. If using cloves, press one into the centre of each few diamonds.
Glaze and roast. Put the joint in a roasting tin and brush over about half of the glaze. Roast for 10 minutes, brush on the remaining glaze, then roast for another 10 minutes, until glossy and lightly browned. Keep an eye on it near the end because honey and sugar can darken quickly. If the glaze is browning too fast, loosely cover the joint with foil.
Check the temperature and rest. Insert a food thermometer into the thickest part of the meat, avoiding the bone if there is one. The USDA FSIS safe minimum for a whole cut of pork is 145°F (63°C), followed by a 3-minute rest; check that the centre reaches this temperature before serving. If it has not, return it to the oven and check again after 5 minutes. Rest the finished joint for 15 minutes before carving so the juices settle and the slices hold together.
Carve and serve. Remove the cloves if you prefer, then carve across the grain into slices. Spoon any sticky glaze from the roasting tin over the meat. The joint is ready to serve warm, and it is also good cold once fully chilled.

Tips

Let the packet guide you on soaking. Some gammon joints are saltier than others, and some manufacturers specifically recommend soaking. This recipe assumes a joint that can be cooked without soaking. If the label asks you to soak it, follow those directions and allow for the extra time; soaking can make the finished meat less salty, but it is not a substitute for proper cooking.

Choose a pot that fits. A close-fitting pot makes it easier to cover the joint with the stated amount of water. If you only have a wide pot, you may need more water and should turn the joint during simmering so it cooks evenly. Keep the simmer gentle throughout.

Protect the glaze from scorching. Use a roasting tin that is not excessively large, so the glaze does not spread into a thin layer and burn. If the joint is already deeply browned after the first 10 minutes, tent it with foil for the final part of roasting. A little darkening is fine; blackened honey tastes bitter.

Check before carving. A thermometer is more reliable than judging the colour of the meat or the appearance of its juices. Let the joint rest for the full 15 minutes, then use a sharp carving knife and cut across the grain. Thin slices are tender and easy to serve; thicker slices are useful for a main meal.

Serving Suggestions

For a classic British Sunday lunch, serve warm slices with roast potatoes, carrots, peas or green beans, and a spoonful of mustard on the side. A sharp apple sauce or chutney balances the sweet glaze, while a simple gravy made separately can bring the plate together. Because gammon is already seasoned, taste any gravy before adding salt.

For a lighter meal, pair the ham with new potatoes and a crisp salad dressed with cider vinegar or lemon. Cold slices also work well in sandwiches with mustard, pickles, lettuce or sliced tomato. Add a little leftover glaze to a sandwich only if it is not too sweet for the other fillings.

This joint serves about eight as part of a meal, though portions depend on the number of sides and how thickly it is carved. If serving a crowd, carve only what is needed and keep the remaining meat whole until it is time to serve more. That helps limit drying and makes it easier to chill leftovers promptly.

Variations

Use maple syrup instead of honey. Replace the honey with ⅓ cup (110 g) maple syrup. It gives the glaze a deeper, slightly woody sweetness. Keep the mustard and vinegar so the result is not overly sweet, and watch the joint closely as it browns.

Make it more mustard-forward. Increase the mustard to 3 tbsp (45 g), or use half Dijon and half English mustard. English mustard is sharper and more direct; Dijon is smoother and milder. If the glaze tastes too pungent before cooking, balance it with another teaspoon of honey.

Add orange. Stir 1 tbsp (15 ml) orange juice and 1 tsp finely grated orange zest into the glaze. The citrus brings a fresh note that pairs well with pork. Avoid adding a large amount of juice, which can thin the glaze and make it less likely to cling.

Try a smoked joint. Smoked gammon gives the dish a stronger, woodier flavour than the unsmoked joint in this recipe. The glaze still works, but the final result will taste more pronounced and may seem saltier. Check the package directions, since curing and smoking methods can affect the recommended preparation.

Storage and Reheating

Refrigerate leftover ham within 2 hours of cooking. Remove the meat from the bone if applicable, place it in a shallow airtight container, and chill it promptly. Cooked ham keeps for 3–4 days in the refrigerator. Store the meat separately from any vegetables or sauces that have been sitting out, and use a clean knife and board when preparing it.

For longer storage, freeze slices or small portions in airtight freezer-safe containers. For best quality, use them within 2–3 months, and thaw in the refrigerator rather than on the counter. The texture may be a little softer after freezing, so thawed ham is especially handy in sandwiches, pies or cooked dishes.

Reheat only the amount you plan to eat. Put slices in a covered ovenproof dish with a tablespoon or two of water, stock or gravy to reduce drying, and heat until steaming throughout. Check with a food thermometer: reheated leftovers should reach 165°F (74°C). You can also warm slices in a covered pan over low heat, turning them once and checking the centre temperature. Avoid repeated reheating, which can make the meat dry and tough.

Frequently Asked Questions

What is the difference between gammon and ham in the UK?

Gammon is cured pork sold raw, often as a joint that you cook at home. Ham generally refers to pork that has already been cooked, although everyday usage can vary. This recipe starts with a raw gammon joint and turns it into glazed ham once it has been simmered and roasted.

Do I have to soak a gammon joint before cooking it?

Not always. Some joints are cured to a salt level that does not require soaking, while others may be labelled with soaking instructions. Follow the packet for your particular joint. If it recommends soaking, use that guidance and allow the additional time; do not assume every gammon needs the same soak.

Can I cook the joint the day before serving?

Yes. Cook and glaze it as directed, rest it, then cool and refrigerate it within 2 hours. Keep it covered and carve it cold the next day, or reheat portions until they reach 165°F (74°C). For the best texture, avoid reheating the whole joint for longer than needed.

Can I use a bone-in gammon joint?

Yes, but a bone-in joint may need longer to cook than a boneless joint of the same weight, and its shape can make timing less predictable. Make sure the thermometer probe is in the thickest part of the meat and not touching bone. If the centre has not reached the safe temperature, continue cooking and check again.

What can I do with the cooking liquid?

The simmering liquid has absorbed flavour from the gammon and vegetables, but it may also be salty. Strain it, taste a small amount, and use it as a starting point for pea, lentil or vegetable soup if the seasoning is suitable. Dilute it with water or unsalted stock as needed, and refrigerate or freeze it rather than leaving it at room temperature.

Why did my glaze turn dark or bitter?

Honey and brown sugar brown quickly, especially in a hot oven or when they collect in a thin layer in the roasting tin. Keep the oven at the stated temperature, glaze in two layers as directed and check the joint near the end. If it darkens early, cover it loosely with foil until the centre is ready.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).