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Honey Roast ham joint coated in a honey and mustard glaze on a wooden board with three slices cut from it with a honey stick coated in honey and a dollop of mustard on the sides
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5 from 138 votes

Honey Roast Gammon Joint

We show you how to cook the best honey roast gammon joint. We give you the cooking time per kg for how long to boil gammon in a pan, as well as the instant pot/pressure cooker gammon method.
A simple honey and mustard glaze is poured over the boiled ham before being oven-roasted giving a delightful sticky, sweet taste.
Most popular at Christmas, but we love it all year round for a delicious Sunday Roast dinner and leftover slices of ham are perfect for lunch!
Instructions shown for 2kg gammon joint recipe, cooking times for other sizes can be seen in the notes section
Prep Time15 minutes
Active Time1 hour 30 minutes
Oven Cook30 minutes
Total Time2 hours 15 minutes
Course: Dinner
Cuisine: American, British
Keyword: boiled gammon, Christmas dinner, Christmas Dinner Alternative, Gammon joint, honey and mustard, Honey Roast Gammon, pressure cooker gammon, Roast Gammon, Thanksgiving Dinner
Yield: 8 People
Calories: 347kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 2 kg Gammon/Ham Joint (4 ½ lb) unsmoked/ smoked - personal preference
  • 500 ml Water (2 cup)
  • 2 Bay Leaves
  • 12 cloves

Honey & Mustard Glaze

  • 4 tablespoon Honey
  • 4 tablespoon English Mustard

Or Beer and Honey Glaze option (click through)

Instructions

  • Soak the 2 kg Gammon/Ham Joint (4 ½ lb) for a few hours in cold water, we normally do it overnight, or if you don't have time, rinse under cold water a few times to wash away excess saltiness.
    Water being poured on top of a gammon joint in a silver pot

Pan Boiled Gammon

  • Place in a deep pan, fat side up, and fill the pan with enough water to cover the gammon joint.
    Add 2 Bay Leaves and bring to a boil.
    Turn heat down to a simmer and leave to cook uncovered for 1 ½ hours. Top up with more water if gammon is sticking out of the water?
    A gammon joint cooking in a silver pot of boiling water
  • Mix together the glaze ingredients 4 tablespoon Honey and 4 tablespoon English Mustard .
    English mustard being poured into a clear glass measuring jug
  • After 1 ½ hours, remove from pan and allow to rest for 10 minutes. Remove netting from the boiled gammon joint.
    Cutting the netting on a ham joint with a silver knife
  • Remove the skin/rind away from the gammon leaving a juicy layer of fat
    Cutting the skin of the gammon joint with a silver knife
  • Score the fat layer of the gammon with a sharp knife into diamonds
    Scoring criss cross pattern on the fat of the ham joint with a silver knife
  • Push 12 cloves into the corners of each diamond.
    Pushing cloves into the fat of the gammon joint with fingers
  • Cover a baking tray with foil, before adding gammon joint on top.
    Pour most of the honey and mustard glaze over the top and save a little to reglaze halfway through oven cooking.
    Pouring honey and mustard glaze over the top of the gammon joint on a baking tray lined with tin foil
  • Place in preheated oven at 180°c fan / 200°c / 400°f for 15 minutes.
    Glazed ham joint on a baking tray lined with tin foil being placed into the oven by hands
  • Reglaze by brushing over remaining honey and mustard glaze.
    Re glazing the top of the ham joint with a black rubber brush
  • Cook for a final 15 minutes keep an eye on it and remove sooner if the honey glaze begins burning. Cover with loosely with foil and allow to rest for 10 minutes before carving
    Honey Roast Gammon on a wooden board with a coated honey stick and a dollop of English mustard on the side
  • Carve slices of gammon to your desired thickness.
    Cutting slices of the honey roast gammon joint on a wooden chopping board with a silver knife and a meat fork holding the joint in place
  • Serve with your choice of sides.
    A sunday roast dinner served a white plate which consist of two slices of honey roast gammon, roast potatoes, peas, carrots , roasted parsnips, flawless Yorkshire puddings and apple sauce

Pressure cooker method boiled ham

  • Drain the water and place the 2 kg Gammon/Ham Joint (4 ½ lb) fat side facing up in the pressure cooker pot
    Add the 2 Bay Leaves and pour 500 ml Water (2 cup) over the top, it will not cover the gammon, which is fine, it will cook in the steam.
    water added to boneless gammon joint in a pressure cooker
  • Close the lid, pressure valve turned to the closed position.
    Place the pressure cooker on meat setting for 50 minutes.
    pressure cooker Pressure King Pro on Meat setting 50 minutes
  • Once the Pressure cooker is finished, allow 10 min natural release.
    Carefully remove the meat from Pressure cooker.
    Follow from step 3 above, to oven roast the pressure cooked gammon
    Gammon joint in a pressure cooker pot with a bay leaf on top

Video

Notes

If you have a different size joint adjust cooking time accordingly......

Pan Method

Bring to boil, then simmer for 45 min Per Kg / 20min per lb
The following joint sizes on the hob, simmer for time indicated below, and 30 min in oven to crisp off.
  • 1kg - 45 min
  • 2kg - 1hr 30 min
  • 3kg - 2hr 15 min
  • 4kg - 3hr
  • 5kg - 3hr 45min
Time in oven to brown glaze off is always about 30 minutes regardless of the size of joint.

Pressure Cooker Method-

Pressure cook for 25 min Per Kg / 11 min per lb. Allow 10-minute natural release on all joint size.
The following joint sizes in pressure cooker take time indicated below, plus 10 min natural release and 30 min in oven to crisp off.
  • 1kg - 25 min
  • 2kg - 50 min
  • 3kg - 1hr 15 min
  • 4kg - 1hr 40 min
  • 5kg - 2hr 5min
 

Nutrition

Calories: 347kcal | Carbohydrates: 4g | Protein: 55g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 157mg | Sodium: 4498mg | Potassium: 943mg | Sugar: 1g | Calcium: 36mg | Iron: 5mg