Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

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 carrots, cut in half crosswise
  • 5 all-spice cloves
  • 2 star anise
  • 2 apples, cut into quarters


    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 gammon and then with a sharp knife, slice off the top layer of tough skin, leaving a good slab of fat. Lightly cut lines in the fat to make diamond shapes and coat the gammon with the honey mustard glaze.

    Pop in the oven for 10–15 minutes until the gammon has a beautiful bronzed colour.