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    Hoisin & honey-glazed gammon

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    Hoisin & honey-glazed gammon

    • Christmas
    • Preparation time: 10 minutes + cooling and resting
    • Cooking time: 4 hours

    Serves: 8


    Waitrose Unsmoked English Gammon Joint, about 4kg
    1 large onion, quartered
    2 carrots, halved
    2 sticks celery, halved lengthways
    4 cardamom pods, lightly crushed
    1 red chilli, halved lengthways
    1 bay leaf
    2 star anise

    3 tbsp hoisin sauce
    2 tbsp set honey
    2 tbsp dry mustard powder


    1 Leave the string on the joint and place the gammon in a large
    pan. Add the onion, carrots, celery, cardamom pods, chilli, bay leaf and star anise. Cover with cold water, bring slowly to the boil then cover with a lid. Simmer for 3 hours, adding boiling water from the kettle as needed.

    2 Allow the gammon to cool slightly for half an hour in the cooking liquid then place on a board. Reserve the stock and pat the joint dry with kitchen paper. Carefully remove the string, peel away and discard the skin, leaving a layer of fat underneath.

    3 Preheat the oven to 220°C, gas mark 7 and place the gammon in a roasting tin. Mix the glaze ingredients to form a thick paste, and spread over the joint. Using the tip of a sharp knife, score the fat with parallel lines, first in one direction, then another to form diamonds. Roast the joint for 20-25 minutes until evenly browned. Rest the joint for about 10 minutes before carving into thin slices.  

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