Vale of Glamorgan Honey Roast Ham
Tender gammon gently simmered in Welsh cider and baked with a glossy, spiced honey-mustard glaze until sticky and golden.
- Prep
- 20 min
- Cook
- 100 min
- Total
- 120 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •large stockpot
- •roasting tin
- •basting brush
- •sharp carving knife
- •small bowl
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28 g
- carbs
- 14 g
- fibre
- 1 g
- protein
- 42 g
- calories
- 480 kcal
Instructions
- 1
Place the gammon joint into a large stockpot.
- 2
Pour over the cider and add enough cold water to cover the meat completely.
- 3
Add the onion halves, chopped carrot, bay leaves, and black peppercorns to the pot.
- 4
Bring the liquid to a gentle boil over medium heat on the hob.
- 5
Reduce the heat, cover with a lid, and simmer gently for 75 minutes.
- 6
Preheat your oven to 200°C (180°C fan).
- 7
Lift the gammon onto a board and carefully slice away the outer skin, leaving a neat layer of fat.
- 8
Score the fat lightly in a diamond pattern and push a clove into each diamond.
- 9
Mix the honey, mustard, and brown sugar together in a small bowl until smooth.
- 10
Transfer the ham to a roasting tin and brush half the glaze over the scored fat.
- 11
Roast for 20 to 25 minutes, basting with remaining glaze halfway, until deep golden-brown and sticky.
- 12
Rest the joint on a board for 15 minutes before carving into thin slices.
Chef's tips
If your gammon joint is very salty, soak it in cold water for two hours before cooking and discard the soaking water. When scoring the fat, avoid cutting into the meat underneath to keep the joint moist. Keep the strained cooking liquor as a flavourful base for vegetable soups.
Ingredient substitutions
- dry Welsh cider → cloudy apple juice with one tablespoon of cider vinegar
- wholegrain mustard → English mustard powder mixed with cold water
- Welsh wildflower honey → black treacle or pure maple syrup
Storage
Cool completely and store wrapped in foil or in an airtight container in the fridge for up to four days.
Reheating
Eat cold or reheat carved slices gently in a covered baking dish with a splash of cider at 160°C for 10 minutes.
Common mistakes to avoid
- •Boiling the gammon too vigorously during the simmering stage, which makes the meat tough.
- •Cutting away all the fat instead of leaving a thin layer to caramelise under the glaze.
- •Leaving the ham in the oven too long, which burns the honey glaze rather than caramelising it.
Serving suggestions
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