Honey Mustard Glazed Gammon (Poached in Spiced Cider)

This Honey Mustard Glazed Gammon is poached in spiced cider and will be the ultimate centerpiece for any gathering. This flavorful dish combines moist smokey pork with a sticky, golden glaze and a beautifully diamond-scored finish. Simple to prepare and perfect for holidays like Christmas or Sunday roasts, it’s sure to impress your guests.

Honey-glazed gammon is a classic dish that brings warmth and sweetness to any gathering. Often served during holidays and special occasions, this succulent dish combines the savory flavors of gammon with a rich, sticky glaze made from honey, brown sugar, and aromatic spices. The result is a beautifully caramelized exterior that enhances the natural taste of the gammon, offering a delightful contrast of flavors. In this easy recipe, we'll share tips for preparation and suggest perfect pairings to enhance your dining experience. It's a no-fuss dish that cooks while you handle other jobs in the kitchen, making it perfect for special occasions or a Sunday roast lunch.

Jump to:

• Why You Will Love This Recipe
• Ingredients
• How to make Honey Mustard Glazed Gammon
• Cooking Times and Temperatures for Gammon
• Storing and Reheating Leftover Gammon
• Variations on the Honey Mustard Glaze
• What to Serve with Honey Mustard Glazed Gammon
• Wine Pairing Suggestions
• How to Make the Most of Your Gammon Leftovers
• FAQ's
• Honey Mustard Glazed Gammon (Poached in Spiced Cider)

Why You Will Love This Recipe

• Perfect for Any Occasion: Whether it’s a holiday feast or a casual Sunday roast, this honey mustard glazed gammon is a guaranteed crowd-pleaser.
• Delicious: Poaching the gammon in spiced cider ensures it stays moist and packed with flavor.
• Showstopper Centre Piece: The diamond-scored pattern and clove studding add an elegant touch to your table centerpiece.
• Easy to Prepare: With simple steps and make-ahead options, it’s stress-free for both novice and experienced cooks.
• Perfect for Leftovers: From sandwiches to soups, the possibilities are endless for repurposing any extras.

Ingredients

For the Gammon

• Gammon Joint: The main ingredient providing a salty, savory base.
• Onion: Adds sweetness and depth to the cooking liquid.
• Star Anise: Infuses a mild licorice flavor.
• Cloves: Enhances the spiced aroma.
• Coriander Seeds: Adds citrusy notes.
• Black Peppercorns: Introduces subtle heat.
• Bay Leaves: Provides earthy undertones.
• Dry Cider: Acts as the poaching liquid, imparting a fruity taste.
• Fresh Cold Water: Used to cover the gammon during cooking.

For the Glaze

• Cloves: Used for studding, adding flavor and decoration.
• Brown Sugar: Contributes sweetness and helps in caramelization.
• Clear Honey: Adds sweetness and stickiness to the glaze.
• Wholegrain Mustard / Dijon Mustard: Provides a tangy contrast.
• Cinnamon: Adds warmth.
• Allspice: Enhances the spice profile.

See recipe card for quantities.

How to make Honey Mustard Glazed Gammon

Cook the Gammon

• Place the gammon in a large saucepan with a lid. Add the onion, star anise, cloves, coriander seeds, black peppercorns, bay leaves, and cider.
• Add enough cold water to cover the gammon by 2 cm (1 inch). Bring to a boil, skimming off and discarding any impurities as they rise to the surface.
• Reduce the heat to medium and simmer gently for 1 hour 20 minutes.
• Remove the pan from heat and allow the gammon to cool in the cooking liquid for 1 hour.

Chef's tip: Turn the gammon (skin side down in the poaching liquid) after 50 min. When cooked, this will make it easier to remove the skin, when gammon has cooled down.

Preheat the Oven

• Preheat your oven to 220°C (430°F) or 200°C (fan).

Prepare the Gammon for Glazing

• Remove the gammon from the cooking liquid and place it on a cutting board.
• Carefully remove the skin, leaving a layer of fat. Using a sharp knife, score the fat in a diamond pattern.
• Stud the center of each diamond with a clove.

Make the Glaze

• In a small saucepan over medium low heat, mix the dark brown sugar, honey, Dijon mustard, cinnamon, and allspice until well combined. 

Glaze the Gammon

• Line a roasting tin with aluminum foil, and layer parchment paper. Place the gammon on top of the parchment paper.
• Roast in the preheated oven for 10 - 15 minutes without the glaze to slightly render the fat.
• Brush half the glaze over the scored fat, roast for 20 - 30 minutes, basting with the remaining glaze halfway through.

Rest and Serve

• Remove the gammon from the oven and let it rest for 20 minutes if serving warm.
• Use a sharp knife to cut thick slices and serve with homemade Cumberland or cranberry sauce.
• If serving cold, allow the gammon to cool completely before slicing.

Serve and Enjoy!

This Honey Mustard Glazed Gammon makes a show stopping centerpiece for holiday meals or Sunday roasts. Serve it warm for a comforting main dish or cold on homemade sandwiches.

Cooking Times and Temperatures for Gammon

2 kg (4.4. lbs) Gammon Joint (Deboned)

• Cooking Time: 2 hours plus resting.
• Boiling: Boil for 1 hour 20 minutes.
• Roast: Roast for 30 - 40 minutes.
• Oven Temperature: 180°C (350°F).
• Final Internal Temperature: 68°C (154°F).

Check Doneness

• Insert a skewer into the gammon; juices should run clear.
• Use a meat thermometer for best results.

Storing and Reheating Leftover Gammon

• Refrigerate: Cool leftover ham, wrap in aluminum foil or place in an airtight container. Store in the fridge for up to 5 days.
• Freeze: Freeze cooked gammon slices or the whole joint wrapped in aluminium foil or in an airtight container for up to 2 months.
• Defrost: Thaw in the refrigerator.
• How to Reheat Gammon:
  Slices: Microwave until heated through.
  Whole Joint: Reheat in the oven at 160°C (325°F) until warm.

Variations on the Honey Mustard Glaze

• Use maple syrup, apricot preserve, or blackcurrant preserve instead of honey.
• Add pineapple juice and roasted pineapple slices for a tropical twist.
• Incorporate roasted cherries, orange juice, and roasted orange slices.
• Use demerara sugar, Madeira, and sherry vinegar for a rich flavor.

What to Serve with Honey Mustard Glazed Gammon

• Potato Sides: Pair your gammon with crispy baked potato wedges or roast potatoes for a golden crunch. For creamy options, try our potatoes au gratin or olive oil mashed potatoes. Buttery new potatoes or herb-roasted baby potatoes are also great choices.
• Vegetables Side Dishes: Add vibrant sides like French green beans almondine or honey and thyme glazed carrots. Butternut squash and sweet potato casserole, seasonal roasted vegetables, or boiled beets, steamed asparagus with lemon butter are all excellent complements.
• Salads: Balance the flavors with an orange salad with dates and pomegranates or an arugula, apple, beet, and blue cheese salad. A classic Caesar salad, Potato salad, Mediterranean cucumber and tomato salad, or pear and walnut salad are fresh, light options.

Wine Pairing Suggestions

Honey Mustard Glazed Gammon is a delightful dish with sweet, savory, and tangy flavors. Here are some wine pairing suggestions to complement your holiday feast:

• Pinot Noir: A light to medium-bodied red wine with bright red fruit notes and subtle earthy undertones, balancing the sweetness of the glaze without overpowering the gammon.
• Chardonnay (oaked): Its buttery, creamy texture and notes of vanilla and ripe orchard fruits pair well with the sweetness and richness of the gammon.
• Riesling (off-dry): The slight sweetness and acidity of an off-dry Riesling harmonize beautifully with the honey mustard glaze, cutting through the fattiness of the meat.
• Grenache: A fruit-forward red with soft tannins and hints of spice, which complements the dish’s sweet and savory profile.
• Viognier: This aromatic white wine offers floral notes and ripe stone fruit flavors that pair wonderfully with the glaze and bring out the gammon's flavors.
• Zinfandel (red): A medium-bodied, jammy wine with bold fruit flavors and a hint of spice that complements the dish’s sweet and tangy characteristics.

How to Make the Most of Your Gammon Leftovers

• Sandwiches: Layer slices of leftover gammon in crusty bread or a soft roll with a dollop of mustard, tangy chutney, or even a slice of cheese for a quick and satisfying lunch.
• Soups: Chop up the gammon and add it to hearty soups like split pea, lentil, or vegetable. It brings a smoky, savory depth to each bowl.
• Salads: Dice the gammon and toss it into a green salad with your favorite dressing or mix it into a pasta salad for a filling, protein-packed meal.
• Egg Dishes: Fold diced gammon into omelets, mix into quiches, or stir into scrambled eggs for a flavorful breakfast or brunch option.
• Stir-Fries: Add thinly sliced gammon to a vegetable stir-fry with soy sauce or teriyaki for a quick and delicious dinner.

FAQ's

This honey mustard glazed gammon poached in spiced cider is a must-try for your next special occasion or Sunday roast. With its rich glaze, elegant presentation, and succulent flavor, it’s as delicious as it is impressive. Whether served fresh or enjoyed as leftovers, this dish will bring warmth and joy to your table!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.