Updated 3rd February 2025
I do love to cook my own gammon/ham joint. I think there’s something so satisfying about the process, and it’s delicious! If not using the cooked ham straight away, it’s great to have it in the fridge to slice for sandwiches, enjoy with salad, or tuck into with good old egg and chips.
Home cooking a gammon joint is more economical than buying ready cooked gf ham… and dare I say, MUCH nicer!!!
I tend to keep a cooked ham joint for up to three days in the fridge. However, if I know that I’m not going to use it within this time, I slice the meat (or cube to add to rice dishes or pie fillings), wrap it in foil and add a label, before placing it in a plastic food bag and popping it into the freezer.
My simple suggestion for cooking a gammon joint takes always the need to pre-soak the meat to remove excess salt. The addition of a honey and mustard glaze looks glorious and totally enhances the deliciousness of the ham.
Ingredients (Serves 4 -6 dependant on portion size)
750g unsmoked gammon joint (I tend to pick mine up from the supermarket)
2 tablespoons runny honey
1 – 2 teaspoons *Dijon mustard (check to ensure gluten free)
Small amount of light brown sugar to sprinkle over the ham (optional)
Method
If like me, you’re using a gammon joint (it’s called ‘gammon’ until it’s cooked, and then, ta-da it transforms into ham!) that is vacuumed pack just remove the outer plastic, leave on the paper or string that may be holding the gammon together and place it in a large pan. Cover the gammon with cold water and bring to the boil.
Whilst waiting for the pan to boil fill and pop the kettle on.
Once the pan has come to the boil, remove from the heat and carefully drain all the water off (watch out for the steam, it’s a nuisance and can give you a nasty scald!). Refill the pan with the boiled water from the kettle, again just covering the gammon. Return the pan to the heat, bring to the boil and then reduce the heat so the water is just at a nice gentle simmer. Cover the pan with a lid and cook for 1hr. Do keep having a quick peep, to check if it needs a drop more water adding to the pan. The gammon needs to be fully emerged in water.
After 1hr remove the pan from the heat and carefully lift out the meat, using a couple of slotted spoons or a meat fork and pop it into a roasting tray. Carefully remove the rind (and any paper), to expose the fat. You can score the fat and stud it with cloves if you like. I didn’t on this occasion, but at Christmas I sometimes do this.
Preheat the oven to 200C/400F/Gas 6/180C Fan.
In a beaker or bowl blend together the honey and mustard and then with a silicone brush, ‘paint’ the ham joint with the mixture. You will repeat this process twice in-between baking, so reserve some of the mixture to allow for this.
Pop the ham into the oven and bake for 10 minutes and then remove from the oven and repeat the ‘painting’ bit before putting back into the oven for a further 10 minutes. Again, after this time repeat the same process, using up the remainder of the honey and mustard, sprinkle with a little light brown sugar (if using) and return the meat to the oven to cook for a final 5-10 minutes. Check it’s at your desired colour if you fancy it a bit darker leave in the oven for a little longer.
Remove from the oven. Allow the meat to rest for a good 10-15 minutes before carving.
Serving Suggestion
I’m a fan of ham served up with home-cooked chips. It’s also delicious with sauté or creamy Dauphinoise potatoes. When it comes to veg, butternut squash & red onion, and garden peas works well. Cauliflower cheese is also excellent with ham!
Thank you for all your glorious recipes x
Thank you! And you are so welcome, I’m delighted you like them!xx