Honey Glazed Gammon

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This is one of my favourite things in the world to eat.

Amazingly moist gammon with a deliciously sweet and crisp crust. You will all be fighting for the end piece!

As with a lot of families, we always have gammon around Christmas – traditionally on New Year’s Day. My Grandad (aka Granda) used to come and stay with us for Christmas and New Year and he would bring a huge gammon with him. It used to be a much bigger gammon in those days so mum would boil it first before putting it in the oven and then putting the glaze on it. I cook much smaller versions so you can cook it just in the oven.

I look forward to our New Year’s gammon a lot more than the Christmas roast. Although I love all of the trimmings, turkey isn’t my favourite of meats – especially cold! As soon as my Mum had finished cooking the gammon I would loiter in the kitchen waiting for the change to sneak an off cut. My Mum always serves this with creamed mashed potatoes, vegetables and a parsley white sauce. I don’t like the parsley sauce but the rest of the family rave about it! I do keep the rest pretty much the same though as it is such a delicious combination.

This is so delicious you will keep going back for more!

Smoked boneless gammon joint (1.5kg)
50g demerara sugar
70g clear honey

  1. Line a roasting tin with plenty of tin foil or use a disposable foil tray. Place the joint on the tin and cover with more foil. Cook the joint for 30 minutes less than the time specified on the cooking instructions
  2. When the joint has 30 minutes left of cooking time, remove it from the oven and dispose of the foil
  3. Cut off the rind and the majority of the fat leaving a couple of millimeters. Score the fat with a knife diagonally one way and then the other

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  1. Mix the sugar and honey together in a bowl and then pour over the fat of the gammon. Put the gammon back into the oven uncovered for the remaining 30 minutes of cooking

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  1. Take out of the oven and allow to rest for a few minutes loosely covered in foil before carving

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