This is our favourite recipe from the Hairy Bikers, a festive classic.
Honey Glazed Christmas Gammon – perfect for New Year too.
This is our favourite recipe from the Hairy Bikers, a festive classic … and a must-have for any Christmas party!
Treat guests over the entire festive period Christmas to a Boxing Day ham. A beautifully prepared Gammon makes a really gorgeous centre piece; you’ll be the envy of all your guests! You know what, they are a real treat too throughout the week and on into New Year. A fabulous cold meat spread, a new years day feast or even a left overs mid-week meal!
Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come halfway up the joint to contain any roasting juices.
For the glaze, mix the honey and mustard together and brush half of it evenly over the gammon, including one side of the joint. Roast in the centre of the oven for 10 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze. Return the gammon to the oven for a further 10– 15 minutes, rotating the tin so that the opposite side of the gammon faces the back of the oven.
The gammon is ready when the fat on top is glossy and golden brown. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.
Pour any juices that have collected in the kitchen foil into a small pan, and warm through gently.
Carve the gammon, serve on a large platter and spoon over the warmed juices