Thursday, 10 November 2011

Baked Glazed Gammon

I'm not suggesting this for little kids (although without the glaze you could use a little bit of the ham in recipes if you are careful about the day's salt content) but this falls into the category of "bung in the oven while you're sorting out bedtime" and it's a 3 ingredient recipe which tastes like so much more.

It's great for Christmas and also great cold (a lifesaver when you have a very little baby and never eat hot food!)

Glazed Gammon - serves 4 adults (or 2 adults with plenty of leftovers)


1 boneless gammon / ham joint, approx 750g
1 tbsp dijon mustard
1 tbsp soft brown sugar (I used molasses sugar)


Preheat your oven to 190oC.

Check when buying your gammon that the butcher or packaging does not say to soak it.  Take their advice if needed.

Remove any string / netting etc holding the gammon together.  Use a sharp knife to remove the rind leaving some of the fat.  Score the fat into diamond shapes.

Mix the mustard and sugar in a bowl.

Put the mustard mix onto the gammon.

Wrap loosely in foil tenting over the glaze.

When ready to cook, bake for 30 mins per 500g plus 30 mins (or check the packaging / ask your butcher for advice) so mine took 1 hour 15 mins.

For the last 15 minutes, open the foil slightly at the top to allow it to crisp slightly.

Rest for 10-15 minutes and carve.  You can serve with the juices in the foil (although they are very sweet and salty) or with mustard.

This is great with some sprouts with lemon and black pepper


  1. Boy that looks fantastic. Thanks for linking it in. Cheers

    1. Thank you! I like this way of doing it because the faff is all at the start meaning it's super easy to cook.


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