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FROM MY KITCHEN TO YOURS

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Succulent, sticky, spicy & sweet here is what you will need:

 

  • 1.3kg gammon joint

  • 4 medium sized carrots

  • 1 onion

  • One tub of any variety of marinade

  • Two heaped tablespoons of honey

  • One tablespoon of wholegrain mustard

 

Place the gammon, chopped onion & carrots into a pan & cover with cold water.

KAREN'S MILDLY SPICED GAMMON JOINT WITH HONEY AND MUSTARD GLAZE

Mildly Spicy Gammon with HOney and Mustard Glaze << Back to Recipes

Bring to a slow simmer then add one tub of marinade (I used Classic) & carefully lift the gammon with a fork up & down a few times to mix the marinade through & cook on a very low heat, uncovered for one hour.

 

Preheat the oven to 180 degrees then carefully lift the gammon from the pan & place into a roasting tin, pat the skin dry.

 

Score the fat in a criss cross fashion then mix the honey & mustard & baste the top before putting in the oven for one hour (leave uncovered), baste every 20 minutes or so ... amazing!

 

The residue makes a real tasty soup too so there’s absolutely no waste!  See recipe for Spicy Gammon Soup.

Karen's Mildly Spicy Gammoin with Honey and Mustard Glaze