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Sweet glazed gammon recipe

Sweet glazed gammon

Created by The Tesco Recipes team

A sweet, hot glaze gives an extra burst of flavour to this tender gammon joint. This cut of meat is perfect served up for Sunday lunch with crispy roast potatoes and lightly seasoned vegetables.

See method
  • Serves 10
  • 15 mins to prepare and 2 hours 30 mins to cook
  • 316 calories / serving
  • Dairy-free

Ingredients

  • 1.8kg (4lbs) smoked gammon joint
  • 750ml diet Coke
  • 1 red onion, peeled and thickly sliced
  • 3 garlic cloves, peeled and bruised
  • 2 bay leaves
  • cloves, for studding

For the glaze

  • 3tbsp English mustard powder
  • 3tbsp demerara sugar

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Each serving contains

Energy
1320kJ 316.0kcal
16%
Fat
17g
medium24%
Saturates
5g
medium26%
Salt
4.5g
high75%
Sugars
5g
low5%

of the Reference intake

Carbohydrate 6.3gProtein 36.5gFibre 0.6g

Method

  1. Place the gammon joint in a lidded casserole along with all the ingredients for the ham, apart from the cloves. Cover with water and bring to the boil over a medium heat. Reduce to a gentle simmer, cover with a lid and cook for 1 hour 50 minutes.
  2. Preheat the oven to gas 6, 200ºC, fan 180ºC. Remove the skin from the ham using a sharp knife, leaving a good layer of fat attached.
  3. Place in a lined roasting tin and score the fatty surface in a diamond pattern, taking care not to cut right through to the meat. Mix the mustard powder and demerara sugar with 2tbsp of the ham-braising liquid to form a paste. Spread this over the surface of the ham and stud with cloves. Bake for about 30 minutes until golden and glazed.
  4. Meanwhile, strain the braising liquid and reduce down by half to thicken. A little goes a long way as it is very sweet, but a small amount served with sliced ham is delicious. The gammon goes excellently with mashed potato spiked with a little wholegrain mustard, roasted root veg and steamed green vegetables.
  • Tip: Any leftover braising liquid can be used as a glaze for chicken wings or spare ribs.

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