This classic flavour combination is pretty hard to beat. To really up the ante, use heather honey in the glaze for a distinctively aromatic taste. You can use an unsmoked gammon if you prefer, but a smoked one would go particularly well with the Scotch.
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Yields:
10 serving(s)
Prep Time:
25 mins
Cook Time:
4 hrs 30 mins
Total Time:
4 hrs 55 mins
Cal/Serv:
180
Ingredients
4
kg whole boneless smoked or unsmoked gammon, see intro
2
onions, thickly sliced
2
bay leaves
2tsp.
black peppercorns
100g
runny honey
40-50 whole cloves
FOR THE GLAZE
2Tbsp.
English mustard powder
2Tbsp.
whisky (Scotch)
4Tbsp.
runny honey
YOU'LL ALSO NEED
Kitchen string
Directions
Step 1Weigh the gammon (see GH TIP) and calculate cooking time, allowing 25min per 500g. Put into a large, deep pan (that has a lid) and add the onions, bay leaves, black peppercorns and honey. Cover with cold water.
Step 2Cover with the lid and bring to the boil over high heat. Reduce heat and simmer for the calculated time, skimming off any surface scum and topping up with cold water as needed. Drain the poaching liquid (see intro), transfer the ham to a board and leave to cool for 15min.
Step 3Preheat oven to 220°C (200°C fan) mark 7. Untie ham, if needed. Using a sharp knife, slice off the skin, leaving a good layer of fat over the meat. Score a diamond pattern into the fat (not cutting down into the meat).
Step 4Line a roasting tin that will just fit the ham with a layer of foil. Add ham (fat-side up). Put the mustard into a small bowl. Gradually stir in the whisky, followed by the honey, to make a smooth paste. Brush roughly 1⁄3 over the ham fat and meat. Press a whole clove into each diamond.
Step 5Roast for 25-30min, basting with remaining glaze every 10min, until deeply caramelised. Serve warm or at room temperature, in slices.
GH TIP If your gammon is tied, keep it tied during simmering for neatness.
GET AHEAD Complete recipe up to 2 days ahead; cool, then loosely wrap in foil and chill. Any leftovers will keep in the fridge for up to 4 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
