Simmer a whole smoked gammon gently with onion, garlic, bay leaves, peppercorns, and a few cloves until tender and infused with flavour. Lift it from the pot and let it cool slightly, then carefully remove the skin and score the fat in a neat diamond pattern. Whisk together honey or apricot jam, Dijon mustard, brown sugar, and a squeeze of citrus to make a glossy glaze. Brush generously over the gammon and roast until the fat is caramelised, the glaze bubbling, and the meat warmed through and juicy.
Slice thickly and serve as the hero of the table with roast potatoes, seasonal vegetables, or crisp salads – and keep a few extra slices aside for next-day sandwiches, salads, or breakfast fry-ups. One smart roast, many easy meals.
Tip: Cook the gammon in advance, then simply glaze and roast just before serving. Use the fragrant cooking liquid as a base for soups, stews, or gravy so nothing goes to waste.
