Serving Size / Yield
- 4 lb. unsmoked boneless gammon joint, tied
- 2 onions, halved
- 2 celery stalks, cut
- 4 bay leaves
- 12 black peppercorns
- small handful cloves
- 2 lemons, sliced
- 4 T. runny honey
- 4 T. English mustard
Place the gammon joint into a large lidded saucepan, cover with cold water, and bring to the boil over a high heat. Drain the water from the saucepan, add fresh cold water, add the onions, celery, bay leaves, and peppercorns and bring to a boil once more. Reduce the heat, cover with a lid, and simmer the gammon and vegetables gently for 20 minutes.
Remove the gammon from the water and set aside to cool for 15 minutes.
Pre-heat the oven to 400 degrees Fahrenheit and line a large roasting tin with aluminium foil.
Use a small knife to remove the rind from the gammon joint, leaving as much of the fat intact as possible. Score the fat in a diamond pattern, and push a clove into the center of each 'X.'
Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come half way up the joint to contain any roasting juices.
For the glaze, mix the honey and mustard together and brush half of it evenly over the gammon, including one side of the joint. Roast in the center of the oven for 10 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze. Return the gammon with added slices of lemon to the oven for about 15 minutes, rotating the roasting tin so that the opposite side of the gammon faces the back of the oven.
The gammon is ready when the fat on top is glossy and golden brown. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.
Pour any juices that have collected in the aluminium foil into a small pan, and warm through gently.
Carve the gammon and serve.