Glazed Gammon with Honey and Mustard

By James McIntosh

Serves 8

2kg (4½ lb) piece of gammon
Ginger ale to cover gammon
1 onion, quartered
Handful of fresh parsley, stalks and heads
8 black peppercorns

For the glaze
1 tbsp English mustard powder
3 tbsp runny honey
2-3 tbsp Demerara sugar

For the garnish
Cloves

Here’s how to make it......
 
If using a supermarket gammon, ensure you remove the outer plastic packaging (it can be hard to see) but leave the plastic band if there is one. Put the gammon joint into an AGA saucepan (an AGA cake baker or stockpot is good) and cover with ginger ale. Add the onion, parsley and peppercorns. Cover with a lid, bring to the boil and simmer for 10 minutes.

2, 3 and 4 Oven AGA: place on the floor of the simmering oven and simmer for 2-2¼ hours or 15 minutes per 550g (1lb) and 15 minutes over.

Remove the gammon from the liquid. Allow it to cool a little and remove any string or the plastic band. Take a sharp knife and peel off the rind. Score the fat in a diamond pattern and stud with cloves. Place the gammon on a piece of Bake-O-Glide in an AGA roasting tin. Mix together the honey and mustard and spread over the gammon then press the Demerara sugar all over. 

2, 3 and 4 Oven AGA: slide the tin on to the lowest set of runners in the roasting oven and cook until the top is nicely browned, which should take 15-20 minutes.

Place on an AGA platter and carve with an AGA carving set.

James says...
“This is a yummy way to serve gammon and it never lasts long with my family; mum has to hide it when it comes out of the AGA on Christmas Eve, so everyone doesn’t tuck in before they’re meant to!”