We love roast ham, its super easy to do and means you’ve got a glorious hot meal as well as lots of ham to slice up for sandwiches or dice up to add to a pasta sauce. Sliced ham is crazy expensive and there’s no reason to pay that sort of price for a sandwich filling! So…here is a basic roast ham recipe. Nothing fancy or different.
It’s rare to get a bone in ham in the supermarkets these days, so really it’s a gammon joint you’re after. We tend to go for 2k Gammon that’s a nice consistent shape – so not too narrow at one end.
Roast Ham (Gammon)
- May 4, 2020
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- 2kg piece of Gammon - smoked or unsmoked whichever you prefer
- 3 tbsp of dijon mustard
- 3 tbsp of dark brown sugar
- Handful of cloves
- Lots of silver foil to wrap the Gammon in
- Step 1
- Preheat your oven to 160°C 325°F
- Step 2
- Weigh your Gammon and calculate the cooking time based on 30 minutes per 450g.
- Step 3
- Using two pieces of foil create a big tent around the Gammon so that the air circulates
- Step 4
- Cook in the oven for the required time, if you have a meat thermometer you can check that the Ham is done when the internal temperature is 60-65°C 145°F
- Step 5
- Take the ham out, unwrap the foil carefully, avoid the steam. With a sharp knife remove the skin of the ham leaving the fat on the joint
- Step 6
- Make a diamond pattern on the Ham and put a clove in each diamond
- Step 7
- Spread the mustard on the joint with a small knife, and sprinkle the brown sugar on top and pat down with your hands. You will be covered with mustard and sugar!
- Step 8
- Increase the oven temperature to 200°C 400°F and glaze the Ham for 15 to 20 minutes. Once done, allow the Ham to rest for 20-30 minutes if serving hot, or allow to cool completely if serving cold
- Step 9
- It’s great with creamy potatoes or mash and greens.
If you fancy dairy free creamy potatoes, here’s our recipe. It’s our favourite dish to go with Roast Ham.