Gammon with an Apple, Honey and Mustard Glaze

    4 hours 45 min

    This is a lovely recipe for a gammon joint with an apple sauce, honey and mustard glaze. Nice for Christmas or in the summer with a salad, or with egg and chips, or in a butty.


    Northamptonshire, England, UK
    68 people made this

    Serves: 6 

    • 1 joint gammon, smoked or unsmoked
    • 1 jar apple sauce
    • 3/4 tbsp mustard, english
    • 3/4 tbsp honey

    Prep:15min  ›  Cook:4hr  ›  Extra time:30min resting  ›  Ready in:4hr45min 

    1. Firstly I put the joint in a large saucepan and cover with cold water, you can if you wish add some carrot, onion and any other vegetables that you like (I didn't this time), bring to the boil and boil for 3 /4 hours depending on the size.
    2. Now leave to cool, when the gammon is cool enough remove from the water, and take off the rind and trim off the fat, take off as much or as little as you like, then score a diamond pattern into the fat.
    3. Preheat your oven to 200, gas mark 5/6.
    4. Place the gammon on a foil covered roasting tray, and then cover the fat with the mustard, don't be shy with the mustard, it may look a lot but it will taste lovely.
    5. Next cover the mustard with the apple sauce, again put loads on you wont regret it, and finally drizzle honey over the top of the apple sauce, I tend to drizzle some honey over the sides as well.
    6. Place the gammon into the oven for 15/20 minutes and then take out and baste with any juices that are in the pan. I also drizzle on some more honey at this point, then place back into the oven for another 10/15 minutes, but please check as you want a nice dark coloured glaze but you don't want it burnt.
    7. Once cooked take out the oven and let rest, then transfer to a nice plate, carve and enjoy.


    There are many different glazes that you can use - try different types of mustard or honey.

    See it on my blog

    Andys Kitchen

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    Reviews in English (7)


    I made this for my offering to family Christmas dinner so I was a little concerned, especially when the netting came off the gammon and the meat lost its shape. Surprisingly, although it it did not look so attractive, it was easier to serve. The taste was wonderful and I am sure this will now become a signature dish. I made a huge gammon so we had lots left to serve cold or in pasta dishes. So easy to make but a dish to be proud of. Thanks.  -  27 Dec 2017


    Loved it!  -  15 Jan 2017


    had a gammon joint, I wanted to do something different with it so my first stop as always is allrecipes, this is now on the side waiting for my hubby to come home, the hardest thing is not eating it before he gets in, delicious and so easy to make, bookmarked the recipe.  -  28 Sep 2016

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