Treacle and mustard baked gammon
Waitrose and Partners

Treacle and mustard baked gammon

A gloriously sweet and sticky baked gammon recipe, perfect for Christmas, or with salad during the warmer months. Once you've tried it, you'll never want to stop!

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  • Serves8
  • CourseMain meal
  • Prepare20 mins
  • Cook1 hr 30 mins
  • Total time1 hr 50 mins
  • Pluscooling and resting

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  • 1 large onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stick, roughly chopped
  • 1.4kg Waitrose & Partners Unsmoked Gammon Joint (about 1.4kg)
  • 8 black peppercorns
  • 1 cinnamon stick
  • 4 fresh bay leaves
  • 20g fresh thyme
  • 500ml stout (or porter)


  • 120g treacle
  • 90g Grey Poupon Dijon Mustard
  • 30g light brown soft sugar
  • 1 tbsp cider vinegar


  1. Put the vegetables in the base of a large pan. Sit the gammon on top (leaving the string intact). Add the remaining ingredients, then pour over enough cold water to cover the gammon. Slowly bring to the boil, then reduce to a gentle simmer and cover. Simmer for 1 hour, topping up with just-boiled water if needed. Take off the heat and allow the gammon to cool in the cooking liquor for at least 1 hour.

  2. Towards the end of the cooling time, preheat the oven to 180˚C, gas mark 4. Line a large, deep roasting tin with foil and put a wire rack inside. For the glaze, mix all of the ingredients together in a small pan, warming through to help combine, if needed.

  3. Remove the gammon joint from the cooking liquor (discarding the liquor and aromatics) and transfer to the wire rack. Cut away and discard the string. Score a wide criss-cross pattern into the fat, making sure that you don’t cut into the meat. Brush over ½ the glaze and bake for 25-30 minutes, basting with more glaze every 8-10 minutes until sticky and caramelised. Leave to rest for at least 10 minutes. Serve warm or at room temperature, glazing again before carving.


Typical values per serving when made using specific products in recipe


1,309kJ/ 313kcals



Saturated Fat












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