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Gammon roasted in honey, mustard & balsamic

Monday, January 23, 2017

I love gammon. I mean, I really love gammon. Cooked in liquid it retains a lovely moist tenderness and is delicious! It’s perfect roasted and best of all, the leftovers will keep you in sandwiches for days! I sometimes cook it in apple juice which adds a nice sweetness but if you just use water, […]


I love gammon. I mean, I really love gammon. Cooked in liquid it retains a lovely moist tenderness and is delicious! It’s perfect roasted and best of all, the leftovers will keep you in sandwiches for days! I sometimes cook it in apple juice which adds a nice sweetness but if you just use water, you can use the stock for soup. Ham or gammon stock makes a fabulous lentil soup.
I cooked this in a slow cooker (you can just use a large saucepan if you don’t have one) and then roasted it in a honey, mustard and balsamic glaze. Make sure to remove as much fat as you possibly can before roasting.
I urge you to give this a try- It really is a very tasty option! The full recipe and instructions are below!

Ingredients

  • 1 gammon joint (size to suit you)
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • ground black pepper

Instructions

  • Slow cook the gammon (you can use a slow cooker or simmer over a low heat in a pot) If you are using a slow cooker, leave all day or if you are simmering, allow 20 minutes plus 20 minutes per pound
  • Remove from the heat and use a sharp knife to remove excess fat
  • Mix together the honey, balsamic vinegar, dijon mustard and black pepper
  • spoon the mixture over the gammon joint or for best results, use a paintbrush to coat the joint generously
  • Roast in the oven at 200C for 30 minutes
  • Slice and serve- delicious!

Equipment

Array ( [0] => slow cooker or pot with lid [1] => roasting dish [2] => bowl for marinade [3] => sharp knife )

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