Roast gammon is a dish traditionally served up at Christmas time for Boxing Day dinner – the richly succulent and saline meat can be served hot or cold and is treasured by most carnivores. But there is no reason why roast gammon should not be enjoyed all year round!


  • Gammon
  • Stock Vegetables
  • 2 Onions
  • 3 celery sticks
  • 3 carrots
  • Thyme
  • 1 clove of garlic


  • Cut your onions into quarters
  • Roughly chop 3 celery sticks
  • Roughly chop 3 carrots
  • 1 garlic halved
  • 1 handful of thyme



  • 2 tbsp of wholegrain mustard
  • 2 tbsp of honey
  • 1 tsp cider vinegar
  • 1 tsp brown sugar
  • 1 tbsp of vegetable oil



1. Soak the gammon in water for 24 hours to remove any excess salt from the joint. Drain and rinse again with clean water (soaking may not be necessary depending on how the gammon has been cured)
2. Place the gammon and stock vegetables in a large pot and cover with water. Bring the pan to a boil, then simmer for 1 1/2 hours depending on the size of the joint (allow 20 minutes per 450g plus an extra 30 minutes) – it should reach an internal temperature of 68°C
3. Preheat the oven to 180°C
4. Remove the gammon from the saucepan (you can reserve the liquid to make a stock) and score the skin and fat. Whisk together the ingredients for the glaze and spoon over the skin
5. Lay the vegetables on the base of a roasting tin and top with the gammon
6. Cook in the oven for 1 1/2 – 2 hours, glazing the gammon every 15 minutes or so
7. Remove the gammon from the oven and leave to rest before carving