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.
Top tip for making Sugar glazed spiced gammon
For extra decadence drizzle the joint with maple syrup or treacle before roasting in the oven.