Glazed gammon served on a metal serving dish

Glazed gammon

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(19 ratings)

Prep: 15 mins Cook: 2 hrs, 5 mins plus cooling


Serves 8-10

Add a sticky honey and mustard glaze to gammon for a delicious sweetness that contrasts with the saltiness of the meat. It's great for a celebration supper

Nutrition and extra info

Nutrition: Per serving (10)

  • kcal402
  • fat22g
  • saturates7g
  • carbs9g
  • sugars9g
  • fibre0g
  • protein42g
  • salt5.56g
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  • 2½ kg boneless unsmoked gammon joint, tied
  • 1 sprig thyme, 2 bay leaves and 1 rosemary sprig tied together


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 onion, halved



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, roughly chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, roughly chopped
  • 1 tbsp black peppercorns
  • 1 tsp cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

For the glaze

  • 1½ tbsp English mustard
  • 70g clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tbsp soft dark brown sugar


  1. Put the gammon in a large, deep saucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.

  2. Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.

  3. Heat the oven to 200C/180C fan/gas 6. Put the ham in a roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices. 

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Comments, questions and tips

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Janet K
19th Jul, 2020
Made this today for Sunday dinner. Absolutely delicious, well worth a try
Gill McBride's picture
Gill McBride
28th Dec, 2019
i have done this today and it was lovely
Tony Glover's picture
Tony Glover
24th Dec, 2019
I made this today, best Christmas ham ever, give it a go.
Becky Smale
19th Apr, 2020
The gammon I have is less than 1kg (for 2 adults and 2 fussy children). Should I adjust the cooking time or follow the timings in this recipe?
Esther_Deputyfoodeditor's picture
22nd Apr, 2020
Hey, Esther from the food team here! I would initial simmering of the gammon for 40 mins. roast for 15 mins then roast for a further 15 mins after re glazing. Thanks for your question!
Robert Talks's picture
Robert Talks
2nd Jan, 2020
What a superb recipe. I followed this for my gammon (around half the weight of the one in the recipe) and it turned out beautifully. However, I found that the left overs, which I put into the fridge to enjoy at a later point went dry quite quickly. Does anyone have any tips for keeping leftovers nice and moist?
lulu_grimes's picture
6th Jan, 2020
I'm glad you enjoyed the recipe, thank you for telling us. Leftovers need to wrapped very tightly, or, better still kept in a snug fitting airtight container or they do have a tendency to dry out. If you know you are going to have leftovers then you could keep some of the cooking liquid chilled to cover the ham again, don't carve more than you need and then put the put the remaining piece back into the liquid. I hope this helps.
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