Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, gammon joint with honey and mustard glaze. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Gammon Joint with Honey and Mustard Glaze is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Gammon Joint with Honey and Mustard Glaze is something which I’ve loved my entire life. They are fine and they look wonderful.

Place all the stock ingredients in a large saucepan. Bring up to the simmer on medium-low heat. Leave the gammon to cool in the cooking liquid.

To get started with this particular recipe, we have to first prepare a few components. You can have gammon joint with honey and mustard glaze using 17 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Gammon Joint with Honey and Mustard Glaze:

1. Get 750 g smoked gammon joint
2. Take 1 big onions
3. Take Cloves
4. Get Mixed Herbs
5. Get Peppercorns
6. Prepare leaves Bay
7. Take Glaze
8. Take 2 spoons honey
9. Prepare 1 spoon Dijon mustard
10. Prepare 1 spoon wholegrains mustard
11. Prepare Sides
12. Prepare 2 big potatos
13. Get Olive Oil
14. Take Salt
15. Take Black pepper
16. Make ready Rosemary
17. Get Leaves Mixed Green

Whisk together the honey mustard glaze, and pour it over the ham. Reduce the glaze for five-ish minutes on the stovetop, pour it back over the ham, and stick the whole thing under the broiler for a few minutes. Spoon the glaze evenly over the gammon. Place the gammon joint in a roasting tray with ?? a cup of stock if using.

Instructions to make Gammon Joint with Honey and Mustard Glaze:

1. Note on cooking times: if you have a bigger gammon the total cooking time should be 20 mins per 450g plus 20 mins. Half of the time should be used during the boiling and the other half for baking in the oven.
2. Put the gammon in a big sauce pan, cover it with water, bring to high heat until it boils. When it starts to boil, replace the water with clean cold water and add the onion sliced in half, peppercorns, mixed herbs and the bay leaves. Starts boiling it again.
3. When starts boiling again, reduce the heat to low and put the lid. Let it simmer for half an hour. When it is done let the gammon cool for 10min.
4. Use the remaining water to cook the potatoes a bit before putting then in the oven. (you can save the remaining water for a soup later).
5. Pre heat the oven to 190C with fan.
6. Make diagonal superficial cuts in the gammon. In the Xs where the cuts crosses put the cloves.
7. Prepare the glaze by mixing the honey and the mustards.
8. Place the gammon in a tray prepared with a foil. Brush half of the glaze in the gammon.
9. Add the potato and onion to the tray. Season it with olive oil, salt, black pepper and the rosemary.
10. Losely cover the gammon and take it to the oven, let it cook for 10 min. Take it out and brush the rest of the glaze in the gammon. Put it back to the over and let it cook for more 10 min, remove the cover and turn it, cook it for more 5min or until it gets a golden brown color.
11. When it is finished let it cool for a few minutes before carving and it is done!

Remove the We start by placing the gammon joint in a large pan. Cover with water, a quartered onion, peppercorns and bay leaves. Remove the ham from the pan and leave to cool on a chopping board for a few minutes. Then remove the skin using a sharp. Next cover the mustard with the apple sauce, again put loads on you wont regret it, and finally drizzle honey over the top of the apple sauce, I tend to drizzle some honey over the sides as well.

So that’s going to wrap this up with this exceptional food gammon joint with honey and mustard glaze recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!