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Sweet glazed gammon recipe

Sweet glazed gammon recipe

1256 ratings

A sweet, hot glaze gives an extra burst of flavour to this tender gammon joint. This cut of meat is perfect served up for Sunday lunch with crispy roast potatoes and lightly seasoned vegetables. See method

  • Serves 10
  • 15 mins to prepare and 2 hrs 30 mins to cook
  • 316 calories / serving
  • Dairy-free

Ingredients

  • 1.8kg (4lbs) smoked gammon joint
  • 750ml diet Coke
  • 1 red onion, peeled and thickly sliced
  • 3 garlic cloves, peeled and bruised
  • 2 bay leaves
  • cloves, for studding

For the glaze

  • 3tbsp English mustard powder
  • 3tbsp demerara sugar
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1320kj
    316kcal     16%

  • Fat

    17g 24%

  • Saturates

    5g 26%

  • Sugars

    5g 5%

  • Salt

    4.5g 75%

of the reference intake
Carbohydrate 6.3g Protein 36.5g Fibre 0.6g

Method

  1. Place the gammon joint in a lidded casserole along with all the ingredients for the ham, apart from the cloves. Cover with water and bring to the boil over a medium heat. Reduce to a gentle simmer, cover with a lid and cook for 1 hour 50 minutes.
  2. Preheat the oven to gas 6, 200ºC, fan 180ºC. Remove the skin from the ham using a sharp knife, leaving a good layer of fat attached.
  3. Place in a lined roasting tin and score the fatty surface in a diamond pattern, taking care not to cut right through to the meat. Mix the mustard powder and demerara sugar with 2tbsp of the ham-braising liquid to form a paste. Spread this over the surface of the ham and stud with cloves. Bake for about 30 minutes until golden and glazed.

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  4. Meanwhile, strain the braising liquid and reduce down by half to thicken. A little goes a long way as it is very sweet, but a small amount served with sliced ham is delicious. The gammon goes excellently with mashed potato spiked with a little wholegrain mustard, roasted root veg and steamed green vegetables.

Tip: Any leftover braising liquid can be used as a glaze for chicken wings or spare ribs.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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