The ColleysFamily recipe collection
Glazed sliced ham joint with roast potatoes and vegetables

Week 2 - Monday

Honey & Mustard Glazed Ham Joint

with roast potatoes and seasonal vegetables

A tender ham joint with a sticky honey and mustard glaze, served with crisp roast potatoes and simple seasonal vegetables.

Serves6
Prep20 mins
Cook120 mins
LevelMedium

Method

  1. Put the gammon joint in a large saucepan and cover with cold water. Add the onion, bay leaves and peppercorns. Bring to the boil, then reduce to a gentle simmer.

  2. Simmer for 1 hour 15 minutes, topping up with hot water if needed to keep the joint mostly covered. Heat the oven to 200C/180C fan.

  3. While the gammon cooks, parboil the potatoes for 8-10 minutes. Drain, roughen the edges, toss with the oil and a little salt, then roast for 50-60 minutes until crisp and golden.

  4. Lift the gammon from the pan and leave for 10 minutes. Carefully remove the rind, leaving a thin layer of fat. Score the fat lightly in a diamond pattern.

  5. Mix the honey, wholegrain mustard and Dijon mustard. Put the joint in a roasting tin and brush the glaze all over the fat.

  6. Roast for 25-30 minutes, brushing with more glaze halfway through, until glossy and browned. Rest for 15 minutes before slicing.

  7. Cook the carrots until tender and boil the peas for 3-4 minutes. Serve the sliced ham with roast potatoes and vegetables.

Family DinnersTwo-Week Meal Plan

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Ham  •  Glazed  •  Roast

Honey & Mustard Glazed Ham Joint

with roast potatoes and seasonal vegetables

Serves 6Prep 20 minsCook 120 minsMedium

Ingredients

  • 1.5kg unsmoked gammon joint
  • 1 onion, quartered
  • 2 bay leaves
  • 8 black peppercorns
  • 3 tbsp runny honey
  • 2 tbsp wholegrain mustard
  • 1 tbsp Dijon mustard
  • 1.2kg potatoes, peeled and cut into roast-sized pieces
  • 2 tbsp sunflower oil
  • 500g carrots, peeled and cut into batons
  • 300g frozen peas
Cook's noteGammon is the uncooked cured joint; once cooked it is ham. If the joint is very salty, soak it in cold water for a few hours before cooking, following the pack guidance.

Method

  1. Put the gammon joint in a large saucepan and cover with cold water. Add the onion, bay leaves and peppercorns. Bring to the boil, then reduce to a gentle simmer.
  2. Simmer for 1 hour 15 minutes, topping up with hot water if needed to keep the joint mostly covered. Heat the oven to 200C/180C fan.
  3. While the gammon cooks, parboil the potatoes for 8-10 minutes. Drain, roughen the edges, toss with the oil and a little salt, then roast for 50-60 minutes until crisp and golden.
  4. Lift the gammon from the pan and leave for 10 minutes. Carefully remove the rind, leaving a thin layer of fat. Score the fat lightly in a diamond pattern.
  5. Mix the honey, wholegrain mustard and Dijon mustard. Put the joint in a roasting tin and brush the glaze all over the fat.
  6. Roast for 25-30 minutes, brushing with more glaze halfway through, until glossy and browned. Rest for 15 minutes before slicing.
  7. Cook the carrots until tender and boil the peas for 3-4 minutes. Serve the sliced ham with roast potatoes and vegetables.
Honey & Mustard Glazed Ham Joint • The Colleys family recipe collectionServes 6