Preparation info
  • Serves


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

On Saturdays, Farringdon Road smells of ham. This recipe is our Saturday special in the shop, baked the night before, glazed in the morning and usually sold out by lunchtime. It’s great for a lazy weekend lunch with a baguette and too much Beillevaire salted butter.


  • 3 kg gammon joint, with minimum 2cm fat
  • 120 g honey
  • 20


Preheat the oven to 80°C, or your oven’s lowest temperature. Leave the gammon joint under running cold water for 15 minutes to draw out some of the excess salt. Transfer to a large, deep roasting tray with a wire rack in the bottom and