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
2 tsp. black peppercorns
100 g runny honey
40-50 whole cloves
FOR THE GLAZE
2 Tbsp. English mustard powder
2 Tbsp. whisky (Scotch)
4 Tbsp. 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.
PER SERVING (125g meat):
Calories: 180
Protein: 22g
Fat: 9g
Saturates: 3g
Carbs: 2g
Sugars: 2g
Fibre: 0g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
