Honey&Mustard Roast Ham

Honey and mustard Roast Ham, simple easy to follow step by step instructions.

Watch here

Ingredients

Method

  • 1 Cured gammon/Ham joint with skin
  • 60g / 2oz / 4tbls Honey
  • 1 Heaped tsp / 15g English mustard
  • 1 Heaped tsp / 15g French mustard
  • ½tsp Mixed spice
  • 1 tbls Brown sugar
  • Cloves to suit
  • 150mls water
  • Soak the ham or gammon joint in cold water anywhere from 1 to 4 hours to get rid of excess salt, it may help to change the water a couple of times if your gammons are very salty. After soaking rinse the ham in clean water
  • The cooking time for these hams is 1 hour per kg that’s approximately 30 minutes per lb, my ham is 2.5kg, so I’m cooking the ham in the video for a total 2½ hours.
  •  
  • First, gently simmer the ham in water for the first 1½ hours; this allows the meat to cook on the inside without the outside drying out in the heat of the oven, no matter what size ham you’re using, it only spends 1 hour roasting in the oven, for example if your ham is 3kg it needs 2 hours gently simmering and 1 hour roasting.
  • Once the times up carefully remove it from the pan onto a cutting board and allow it to cool enough so that you can remove the skin (about 15 minutes) The ham stock/water can be used for soup.
  • While waiting for the ham to cool, mix together the Honey, spices, sugar and mustards in a small bowl.
  • Remove the skin as shown in the video leaving as much fat as you can on the joint, the skin can be discarded or turned into pork rind /crackling as shown in the video.
  • Time to preheat the oven to 180°C / 356°F Gas mark 4
  • Gently score the fat in the traditional; criss/cross diamond pattern, try not to cut into the meat, and then brush the whole of the ham with the honey and mustard glaze mixture.
  • Lift the joint into a suitable roasting tin, the next step is optional, stick a clove into every point on the diamond pattern, and finally add 150mls of water to the pan.
  • Place the ham in the preheated oven and set your timer for 1 hour.
  • After 45 minutes take the ham out of the oven and baste with the juices from the bottom of the roasting pan, place it back in the oven for the last 15 minutes.
  • Remove from the oven and take the meat out of the baking tray and onto a board or plate, cover with foil, and let it relax for at least 30 minutes, it can be served hot or cold.
  • If you want to make the pork rind /crackling, follow the directions in the video.
  • Enjoy

Equipment & products used in my kitchen

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