Roast gammon is a dish traditionally served on Christmas Day or a Boxing Day dinner. This rich and succulent saline meat can be served hot or cold. But don't get us wrong, there is every reason to enjoy a roast gammon all year round. Famously paired with seasonal ingredients like peas, asparagus or roast potatoes.

Just like most large cuts of meat, scoring the skin before roasting is a must do prior to cooking. This helps render down the fat and achieve that mouth-watering crispy skin. For a quick and easier serving method, choose a gammon joint which has no bone and rolled by your butcher.

Ingredients

• 2kg Gammon, boned and rolled
• 2 onions, quartered
• 3 celery sticks, roughly chopped
• 3 carrots, roughly chopped
• 1 garlic bulb, halved widthways
• 1 handful of thyme sprigs
• 2 tbsp of wholegrain mustard
• 2 tbsp of honey
• 1 tsp cider vinegar
• 1 tsp brown sugar
• 1 tbsp of vegetable oil

Method

1. Leave gammon in water overnight to remove salt from the joint. Drain and rinse again (note: depending on how the gammon has been cured, you may not need to this process.)
2. Place the gammon and stock vegetables in a large pot with water and bring to a boil.
3. Simmer for 1.5 hours depending on the size of the joint (approx. 20 minutes per 450g plus an extra 30 minutes) - Check internal temperature and must be 68°C
4. Preheat the oven to 180°C
5. Remove the gammon from boiling pan (you may wish to save the liquid to make a stock). Begin to score the skin and fat. Mix together the ingredients for the glazing and spread some for the gammon and leave half for refills later.
6. Lay the rest of the cooked/uncooked vegetables on the base of a roasting tin and place the gammon on top
7. Cook in the oven for 1.5 - 2 hours, glazing the gammon every 15 minutes or so
8. Rest before carving.