Roast Gammon Joint recipe

Name: Roast Gammon Joint
Total time: 120 min
Yield: 6 servings
Cuisine: British
Ingredients: 1.8 kg gammon joint; 2 bay leaves; 1 tbsp black peppercorns; 1, quartered onion; 2, roughly chopped carrots; 6 cloves; 2 tbsp dijon mustard; 2 tbsp runny honey; 1 tbsp soft brown sugar; 150 ml apple juice; 800 g new potatoes

A classic British roast gammon joint with a sticky glaze, perfect for Christmas dinner.

120 min · Medium · British Jump to method

Ingredients

6 servings

1.8 kg gammon joint
2 bay leaves
1 tbsp black peppercorns
1, quartered onion
2, roughly chopped carrots
6 cloves
2 tbsp dijon mustard
2 tbsp runny honey
1 tbsp soft brown sugar
150 ml apple juice
800 g new potatoes

Nutrition	Per servingEstimated
Calories	583 kcal
Protein	58 g
Carbohydrates	34 g
Fat	20 g
Saturated fat	6.5 g
Fibre	3.8 g
Sugar	10.5 g
Sodium	1450 mg

Why this works

High in protein and quite energy-dense, with moderate saturated fat and a high sodium load typical of gammon; best enjoyed as an occasional main meal rather than an everyday low-salt option.

Excellent protein source. Gammon provides a very high protein content per serving, supporting muscle maintenance and satiety.

Potassium and vitamin C from potatoes and carrots. The new potatoes and carrots contribute potassium, some vitamin C and carotenoids, helping overall micronutrient intake.

High sodium concern. Gammon is usually cured, so this dish is likely to be high in sodium, which is worth noting for blood pressure and fluid balance.

Method

Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4).
Let the oven come fully up to temperature so the gammon starts glazing immediately rather than steaming in a cooler oven.
Put the gammon joint in a large pan and cover with cold water.
Use a pan that gives the joint plenty of room, and make sure the water level stays above the meat to prevent any grey, dry patches from forming.
Add the bay leaves, peppercorns, onion and carrots.
The vegetables and aromatics should sit loosely in the water, not packed in tightly, so the liquor can circulate and pick up flavour evenly.
Bring to a gentle simmer and cook for 1 hour 20 minutes.
Keep the liquid at a barely moving simmer; a full boil will toughen the meat and make the outside stringy before the centre is tender.
Lift out the gammon and remove the skin, leaving a thin layer of fat.
Take the joint out when the surface feels firm but still gives slightly, then peel away the skin while it is warm enough to lift cleanly.
Score the fat in a diamond pattern and stud with cloves if using.
Aim for neat, shallow cuts through the fat only, about 2–3 cm apart, so the glaze can seep in without cutting into the meat.
Mix the mustard, honey, brown sugar and apple juice to make a glaze.
Stir until the sugar has dissolved and the glaze looks glossy, with no grainy crystals left in the bottom of the bowl.
Place the gammon in a roasting tin and brush over the glaze.
Place the joint with the scored fat uppermost so the glaze runs into the cuts and forms a better crust as it roasts.
Roast for 20 to 25 minutes, basting once or twice, until sticky and caramelised.
Watch for the glaze to go deep amber and sticky at the edges; if it darkens too quickly, lower the oven a little to stop it turning bitter.
Rest for 10 minutes before slicing and serving with roast potatoes and vegetables.
Allow the meat to stand loosely covered so the juices settle back into the joint, which makes slicing neater and less prone to crumbling.

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