Gammon Joint with Honey and Mustard Glaze
Gammon Joint with Honey and Mustard Glaze

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, gammon joint with honey and mustard glaze. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat. Drain the water from the saucepan, add fresh cold water, the onions, carrots, celery, bay and peppercorns and bring to the boil.. This is a lovely recipe for a gammon joint with an apple sauce, honey and mustard glaze.

Gammon Joint with Honey and Mustard Glaze is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Gammon Joint with Honey and Mustard Glaze is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have gammon joint with honey and mustard glaze using 17 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Gammon Joint with Honey and Mustard Glaze:
  1. Make ready 750 g smoked gammon joint
  2. Take 1 big onions
  3. Take Cloves
  4. Make ready Mixed Herbs
  5. Make ready Peppercorns
  6. Get leaves Bay
  7. Take Glaze
  8. Get 2 spoons honey
  9. Prepare 1 spoon Dijon mustard
  10. Take 1 spoon wholegrains mustard
  11. Prepare Sides
  12. Make ready 2 big potatos
  13. Prepare Olive Oil
  14. Take Salt
  15. Get Black pepper
  16. Get Rosemary
  17. Take Leaves Mixed Green

The glaze was absolutely delicious but I think that next time I will cook it in the more traditional way and how I have always cooked it in the past, with beer. A delicious recipe for a honey & marmalade glazed ham/gammon that I have used many times. Boiling the ham first will ensure it stays really juicy and succulent and absorb the flavors in the liquor and then roasting it with the honey & marmalade glaze will add loads of sweet, delicious flavor to it. Score the rind of the gammon in a few places with a sharp knife.

Instructions to make Gammon Joint with Honey and Mustard Glaze:
  1. Note on cooking times: if you have a bigger gammon the total cooking time should be 20 mins per 450g plus 20 mins. Half of the time should be used during the boiling and the other half for baking in the oven.
  2. Put the gammon in a big sauce pan, cover it with water, bring to high heat until it boils. When it starts to boil, replace the water with clean cold water and add the onion sliced in half, peppercorns, mixed herbs and the bay leaves. Starts boiling it again.
  3. When starts boiling again, reduce the heat to low and put the lid. Let it simmer for half an hour. When it is done let the gammon cool for 10min.
  4. Use the remaining water to cook the potatoes a bit before putting then in the oven. (you can save the remaining water for a soup later).
  5. Pre heat the oven to 190C with fan.
  6. Make diagonal superficial cuts in the gammon. In the Xs where the cuts crosses put the cloves.
  7. Prepare the glaze by mixing the honey and the mustards.
  8. Place the gammon in a tray prepared with a foil. Brush half of the glaze in the gammon.
  9. Add the potato and onion to the tray. Season it with olive oil, salt, black pepper and the rosemary.
  10. Losely cover the gammon and take it to the oven, let it cook for 10 min. Take it out and brush the rest of the glaze in the gammon. Put it back to the over and let it cook for more 10 min, remove the cover and turn it, cook it for more 5min or until it gets a golden brown color.
  11. When it is finished let it cool for a few minutes before carving and it is done!

Wash and place in a large saucepan. Add wine and enough water to cover the gammon completely. Traditional honey and mustard glazed ham. Honey Glazed Gammon recipe: Try this Honey Glazed Gammon recipe, or contribute your own. Remove the rind from the gammon joint, leaving as much of the fat intact as possible.

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