Gammon makes such a nice change as a roast dinner. It pairs so well with cauliflower cheese or leeks in a cheese sauce and crispy roast potatoes. I always buy a bigger gammon than I need and slice up in sandwich’s in some sourdough bread with piccalilli, lettuce and sweet gherkins. Perfect for lunch throughout the week!
Gammon joint ( I buy 2.4kg which serves 16 – perfect for leftovers)
4 tablespoons honey
2 tablespoons dijon mustard
2 tablespoons orange juice
Cracked black pepper – a few grinds of
Pre heat oven to 190C / 170C fan
Place your gammon in a large roasting tray and allow to rest for a bit after you’ve removed from the fridge.
In a mixing bowl mix up your marinade. You won’t need to add salt as the gammon is salty enough.
Cover the gammon in the marinade and cover with foil.
Place in the centre of the oven for 2 hours and 50 minutes if it’s a 2.4kg gammon or timings according to you instructions.
Baste once in a while with the juices.
Uncover approximately 1/2 an hour before the end of cooking time and baste again.
Remove from oven and allow to rest before carving.