Ingredients:

  • 4-5 lbs (1.8-2.3 kg) gammon joint (bone-in or boneless)
  • 1 large onion, quartered
  • 2-3 cloves of garlic, smashed
  • 1-2 bay leaves
  • Water (enough to cover the gammon in pot)
  • ½ cup (120 ml) honey
  • ½ cup (100 g) brown sugar, packed
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cinnamon (optional)
  • 2 tablespoons apple cider vinegar (or orange juice for a sweeter flavor)

Instructions:

  1. Place the gammon joint in a large pot and cover with water. Add onion, garlic, and bay leaves to the pot. Bring to a simmer over medium heat, then reduce to low and cook for about 1.5 hours.
  2. In a small saucepan, combine honey, brown sugar, Dijon mustard, black pepper, cinnamon (if using), and apple cider vinegar. Heat over medium until sugar dissolves; stir to combine.
  3. Preheat your oven to 375°F (190°C).
  4. Remove the gammon from the pot and let it cool slightly. Score the surface in a diamond pattern with a sharp knife. Brush the glaze generously over the surface.
  5. Place the gammon in a roasting pan and cover loosely with aluminum foil. Roast in the preheated oven for 30-40 minutes, removing foil halfway through and basting with additional glaze until golden and caramelized.
  6. Use a meat thermometer to ensure the internal temperature reaches at least 145°F (63°C).
  7. Let rest for 15 minutes before slicing. Serve warm.