Page title and description
Cook's notesThis recipe is for a 1.5kg joint, if you have a different size work to the rule of 50-55 mins cooking time per kg.
For the gammon
- 1.5kg gammon joint, soaked overnight (see method)
For a citrus glaze
- 1/2 jar Seville marmalade
- 2 garlic cloves, crushed
- 1 tbsp ginger, grated
- 75ml orange juice
For a mustard glaze
- 2 tbsp English mustard (or 4 tbsp wholegrain)
- 3 tbsp muscavado sugar
Prep time: 5 min
Cooking time: 1h 20 min
Soak the gammon
Step 1To soak the gammon, place it in a large, close-fitting pot. Cover in cold water and leave to soak in the fridge for 8 hours or overnight - this flushes away excess brine.
Bake the gammon
Step 1When you are ready to cook, preheat the oven to 170°C/Gas 3. Drain the gammon and place it in a roasting tray lined with foil; pleat 2 lengths together if necessary. Lightly oil the joint. Lift the ends of the foil up and over so that the whole joint is pprotected and loosely tented. Transfer to the oven and bake for 80 mins, before removing.
Step 2Allow the gammon to cool enough to let you lift the skin with a thin-bladed knife and carefully separate it from the joint, without removing the layer of fat underneath. Discard the skin and score the fat layer into a diamond lattice pattern, taking care not to cut through to the meat. If your joint is of a shape liable to roll, cut away a slice to create a flat base (eat this as a cook’s perk). Place the gammon back in the roasting tray.
Make the glaze
Step 1For a citrus glaze, warm all the ingredients in a small saucepan until the marmalade has melted, then brush over the joint. For a mustard glaze, spread the mustard over the surface of the joint then sprinkle over the sugar.
Step 2Return to the oven for 20-30 mins, or until golden and glistening.