Gammon is one of the cheapest joints you can buy and is a tasty extra to the Christmas dinner table. This sugar glazed spiced gammon is sweet, salty and warming and works perfectly with a roast dinner or mashed potato. Plus, if there are any leftovers it makes for a brilliant sandwich the next day.
- Gammon joint
- 2 bay leaves
- 1tbsp dijon mustard
- 1tbsp demerara sugar
- 1tsp ground cinnamon
- 20 cloves, approx
Place the gammon in a pan of cold water that just covers the joint. Pop in the bay leaves and bring to the boil. Then reduce the heat to a low simmer and cover the cooking time for your joint. (25min per 500g, plus 20min).
Preheat the oven to 190°C/375°F/Gas Mark 5.
Remove the gammon from the pan and place on a chopping board. Remove any netting or string and carefully remove any skin leaving a layer of fat. Score the fat with criss-cross lines to form diamonds.
Rub the dijon mustard all over the gammon and then sprinkle with the sugar and cinnamon. Then carefully push a clove into the each corner of the diamond criss-cross. Use a sharp knife to pierce the joint lightly if necessary.
Place the gammon in a baking tray and bake in the oven for 30 minutes or until the joint is golden colour.
Remove from the oven and allow to rest in a warm place covered with foil before serving.
For extra decadence drizzle the joint with maple syrup or treacle before roasting in the oven.