Glazey Gammon

Cooking time
Serves6-8 people
Glazey Gammon

Fill the kitchen with the smell of Christmas.

1 rating
layout 1 comment


  • 1-2kg gammon
  • 2 carrots, halved lengthways
  • 1 large white onion, quartered
  • 6 fresh bay leaves, torn a little to release the flavour
  • A handful of whole cloves
  • 1 cinnamon stick, broken in two
  • 12 black peppercorns
  • 2 tbsp mustard
  • 2 tbsp honey
  • 2 tsp rum or whisky (optional)
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1. Remove the gammon from its packaging. Rinse. Place in a lidded pot. Cover with water. Bring to the boil. Drain water.
2. Rinse the gammon and the pan. Put the gammon back in the pan. Tuck the carrot, onion, bay, 8 cloves, cinnamon and black pepper in and around the gammon. Cover with water. Bring to the boil. Reduce to a simmer. Cook for 1 hr for every 1kg.
3. Allow everything to cool, ideally overnight. Drain.
4. Preheat the oven to 180°C/Gas 4.
5. Remove the string from the gammon. Score the fat on the top in a crisscross pattern. Mix the mustard, honey and rum/whisky, if using. Brush half of the mix all over the gammon. Stud the fat with cloves.
6. Put the gammon in a roasting dish with a 1cm layer of water. Roast for 30 min per 1kg, or till the fat has coloured and crisped up.
7. Gloss with remaining honey mustard mix. Return to the oven for another 5 mins. Rest for 30 mins before carving.
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We followed this recipe almost exactly and it was absolutely delicious! The only part we decided not to do was to add water to the roasting tin and it didn't seem to be a problem. My only complaint was the joint we received had a very thick covering of fat, so there was a lot of waste because we had to remove a lot of it prior to roasting. This made the meat very expensive for what we ended up with.