A tasty gammon and a not too sweet glaze gives this roast the perfect balance. I love this recipe even though I alternate every year between the glazes. This year I decided to go back to my honey and red wine with a tinge of mustard glaze.
One of the comments I received “I made your Make Your Own Home-Made Tahni Recipe and it was perfect! I enjoyed making it and it was fun”
Who doesn’t love compliments especially when your heart is in the recipe so I know you are going to feel the same way about this gammon. No one needs to stress about a recipe over the the festive season so this stress free yet totally delicious gammon is exactly what you need!
Let’s do this
Get the gammon into a pot with just enough water to bring it to the boil. No need to cover it in water. While the gammon is heating up, chop and rinse your vegetables.
Once the gammon reaches a boil, drain the water (that was your “rinse’ water) now cover it in fresh cold water and add the chopped veggies, peppercorns and bay leaves. Bring to the boil. Once boiling, drop the heat to a simmer and let it cook for 20 minutes.
Time To Make The Glaze
While your gammon is on simmer prepare the glaze. Start with the mustard and honey. About a tablespoon and a half of each because it will only be for touching up. Set aside.
The main glaze is the brown sugar, honey and red wine so all those ingredients into a pot on high. Once it starts boiling, drop the heat and keep stirring it. This will go on for about 10-12 minutes before its done. You want it a little thick but not too thick so just watch it.
You can use any mustard. As much as I love whole grain mustard I went for a milder flavor because the mustard will give it a nice tinge and I also didn’t want to take away anything from the rich flavors of the wine 🙂
Remove the gammon from the heat if you haven’t already all it needs to cook is 20-25 minutes. Drain and keep the liquid in the fridge once it has cooled down. You can use it for another recipe another time but you can discard the veggies if you like. Don’t even try and make a soup with those over cooked veggies, its just nasty. Been there done that. Now we use them as compost in the garden. Moving on…..
The Fun Part – Basting The Gammon With The Glaze!
Snip the string off and cut or pull back gently to remove the rind (fat) of the gammon. Now using a sharp knife cut squares/diamond shapes into the remaining gammon and cover it in cloves.
Please don’t cook the cut off skin and the netting that’s just for the picture! Whew 🙂 Discard the netting definitely. The rind, well, that’s a personal choice because its almost inedible and its so tough. If you want to use the fat and want to know how then read this post. Lets continue…..
Start the baste with the a some of the wine glaze and then touch up with the honey & mustard.
3 Simple Reminders
Don’t avoid the 3 steps mentioned in this recipe in Step 14 it
When the gammon is resting cover it in foil because this helps it from drying out.
Using the baking paper prevents the glaze from burning so you can easily collect the glaze off the paper to brush over the gammon.
Gammon Roast Recipe
This gammon roast is not only easy to make its fun and enjoyable which I believe definitely filtrates into the food. So relax and enjoy because it’s worth every bite!
An Easy Step by Step Gammon Roast With a Red Wine Glaze
Cooking is suppose to be no fuss and enjoyable and this gammon recipe is exactly that.
- Gammon (1.5 KG Smoked)
- 2 celery stalks with leaves
- 3 carrots
- 1 roughly chopped onion
- 3 bay leaves
- 1/2 cup honey
- 1/2 cup red wine
- 3/4 cup dark brown sugar (or any other sugar)
- HONEY & MUSTARD GLAZE
- 1.5 tbsp mustard
- 1.5 tbsp honey
- OTHER ESSENTIALS
- Baking paper (it helps the glaze from sticking!)
- Your favorite fruit for serving.
- Step 1 Half a pot of water with the gammon and bring to the boil. This is your “rinse”
- Step 2 Once boiling, drain the water and cover the gammon with fresh water and back on the heat.
- Step 3 Add all your veggies, peppercorns and bay leaves and bring it back to boiling point.
- Step 4 Once boiling reduce and simmer for 20 minutes.
- Step 5 Meanwhile, heat the red wine, brown sugar and honey and bring to a boil. When it reaches boiling, reduce to low heat and keep stirring until required consistency. See post & images.
- Step 6 In a separate bowl mix the mustard and honey and set aside for basting later.
- Step 7 BASTING
- Step 8 After cooking the gammon, remove from the heat & drain.
- Step 9 Place the gammon in an oven tray and use baking paper it helps the glaze from sticking!
- Step 10 Gently peel off the skin (fat) start with the tip of a sharp knife but it does peel off easily without having to cut it.
- Step 11 Using a knife, cut slits into the gammon without cutting too deep just enough to make triangle shapes and then fill those blocks with cloves.
- Step 12 Baste the gammon with both the mustard glaze and the red wine glaze alternating.
- Step 13 Bake on 180 degrees for 10 minutes then remove and baste
- Step 14 Baste, bake for 5-10 minutes, take out, (2)baste again, back in the oven for another 5-10 minutes then out again and (3) baste and then back in the oven for about 20 minutes on 180 degrees
- Step 15 Remove the gammon from the oven and let is rest covered in foil
- Step 16 Now you can pour that glass of wine 🙂 Enjoy xxx