Preparation info
  • Serves


    • Difficulty


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By Karen Dudley

Published 2012

  • About

Gammon is a pleasure to serve the whole year through. Slice as thinly as possible with a sharp slicer or carving knife. We glaze our gammons with our honey mustard mix but you could experiment with any sweet sticky business: mustard and marmalade, cranberry, sticky brown sugar and English mustard.


  • 1 gammon, about 2 kg
  • 2 onions, cut into quarters
  • 2


Cover the gammon with water and add all the ingredients. Boil according to instructions on the package, usually 45 minutes to an hour. Preheat the oven to 180°C.

Remove the gammon from the water and allow to rest. When cool enough to handle, slip the surrounding net off the gam