A glazed gammon joint makes a wonderfully generous centrepiece, and it is easier than it looks. Our Gammon Rub brings brown sugar, mustard, warm spice and a gentle chilli lift to the glossy honey-orange coating.

The joint simmers first so it stays tender, then finishes in a hot oven where the glaze becomes dark and sticky around the edges.

🧾 Ingredients

• 1.5kg boneless unsmoked gammon joint
• 2 tbsp Gammon Rub
• 2 tbsp runny honey
• 1 tbsp Dijon mustard
• Finely grated zest and juice of 1 orange
• 1 onion, halved
• 2 bay leaves
• Roasted carrots and green beans, to serve

🍴 Instructions

1. Put the gammon in a large saucepan with the onion and bay leaves. Cover with cold water, bring to a gentle simmer and cook for 1 hour 15 minutes.
2. Heat the oven to 200°C fan. Lift the gammon out and rest for 10 minutes.
3. Remove the string and carefully peel away the skin, leaving a thin layer of fat. Score the fat lightly in a diamond pattern.
4. Mix the Gammon Rub, honey, mustard, orange zest and 2 tbsp orange juice. Brush half over the joint.
5. Roast for 25–30 minutes, brushing with the remaining glaze halfway through, until caramelised.
6. Rest for 15 minutes before carving.

⏱️ Timings

• Prep: 20 minutes
• Cook: 1 hour 45 minutes
• Serves: 6–8

🥗 Serving Suggestions

Serve hot with roast vegetables, or cool completely for sandwiches, salads and a generous grazing board.

💛 Why This Recipe Works

Gentle simmering keeps the joint moist, while removing the skin exposes enough fat for the sweet-spiced glaze to caramelise properly.

🛒 Get the Blend

Make this recipe with our Gammon Rub.

🔥 More Gammon Rub Recipes

• Gammon Rub Steaks with Fresh Pineapple Salsa
• Gammon Rub, Leek & Potato Traybake
• Creamy Gammon Rub Pasta with Peas & Leeks
• Crispy Gammon Rub Breakfast Hash
• Gammon Rub, Cheddar & Spring Onion Quiche

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