This recipe is also posted up under
First take your ham - on the Lucky Dip page. For further information about what to do with both the ham and ham stock, click on to that article and watch out for further ham-related recipes.
The cooking time will alter according to the weight of your
gammon. As a rough guide, allow 30
minutes per kilo, plus an extra 30 minutes in total cooking time. Luckily honey-baked ham is very forgiving.
1.150kg free range, dry-cured smoked or unsmoked gammon
2 onions, halved
2 sticks celery, cut into a few pieces
2 large carrots, cut into a few pieces
4 sprigs parsley
1 bay leaf
Whole cloves for studding
2 tablespoons runny honey
2 tablespoons pale Muscovado sugar
1 tablespoon English mustard powder
1 Rinse the
gammon under the cold tap and place in a large saucepan. Cover completely with cold water. Add the onions, celery, carrots, parsley and
2 Set over a high heat. As the liquid heats, it will begin to throw
up some scum. Skim frequently until the
mixture starts to boil, then reduce the heat to a gentle simmer. Skim and leave to simmer uncovered for an
hour. Then remove the pan from the heat
and leave the ham to cool in the broth for an hour or so.
3 Lift the gammon out of its broth and
place on a plate. Strain the broth into
a containers. Mine gammon yielded around 3.7 litres stock. Once it is tepid, cover and chill or freeze
until needed for soup.
4 Heat the oven to fan assisted 180ºC/gas
5. Using a small knife, peel away the
tough skin of the gammon joint. I
usually remove the string as it no longer fits the size of the cooked joint. Lightly score the fat in a diamond
pattern. Stud the diamond corners with
5 Place a large
sheet of baking paper in a shallow roasting tray – this saves on the washing
up! Place the gammon on the paper. Mix together the honey, sugar and mustard
powder. Rub this all over the gammon.
Bake in the centre of the oven for 40 minutes.
It is ready when the mixture has melted into a sticky glaze.
6 Honey-baked ham
can be served hot, warm or cold. It’s
lovely eaten warm with butter-soaked jacket potatoes and Branston pickle or
home-made piccalilli – there’s a lovely recipe in my new vegetable book.
For crusty rolls, use unsalted butter and season the finely
sliced ham with Dijon mustard and gherkins.