Honey Roast Gammon Joint

Step 1

Soak the gammon joint for a few hours in cold water, we normally do it overnight, or if you don't have time, rinse under cold water a few times to wash away excess saltiness.

Step 2

Place in a deep pan, fat side up, fill pan with enough water to cover the gammon joint.Add bay leaves and bring to the boil. Turn heat down to a simmer and leave to cook uncovered for 1 ½ hours. Top up with more water if gammon is sticking out of the water?

Step 3

Mix together the glaze ingredients of honey and mustard.

Step 4

After 1 ½ hours, remove from pan and allow to rest, for 10 minutes. Remove netting from the boiled gammon joint.

Step 5

Remove the skin/rind away from the gammon leaving a juicy layer of fat

Step 6

Score the fat layer of the gammon with a sharp knife into diamonds

Step 7

Push cloves into the corners of each diamond

Step 8

Cover a baking tray with foil, before adding gammon joint on top.Pour most of the honey and mustard glaze over the top save a little to reglaze halfway through oven cooking

Step 9

Place in preheated oven at 180°c fan / 200°c / 400°f for 15 minutes.

Step 10

Reglaze by brushing over remaining honey and mustard glaze.

Step 11

Cook for a final 15 minutes keep an eye on it and remove sooner if the honey glaze begins burning. Cover with loosely with foil and allow to rest for 10 minutes before carving

Step 12

Carve slices of gammon to your desired thickness.

Step 13

Serve with your choice of sides.

Step 14

Drain the water and place the gammon fat side facing up in the pressure cooker potAdd the Bay leaves and pour 500 ml of water over top, it will not cover the gammon that is fine.

Step 15

Close the lid, pressure valve turned to the closed position.Place the pressure cooker on meat setting for 50 minutes.

Step 16

Once the Pressure cooker is finished, allow 10 min natural release. Carefully remove the meat from Pressure cooker.Follow from step 3 above, to oven roast the pressure cooked gammon