Classic Baked Ham
My go-to baked ham recipe — simple to make, beautifully glazed, and guaranteed to impress. It smells incredible in the oven and tastes even better the next day in sandwiches!
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Ingredients
- 1 medium unsmoked gammon joint
- 1 onion
- 2 carrots
- 1 celery stick
- 2 bay leaves
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon English mustard
Instructions
- Peel and halve your onion. Chop the ends off the carrots and celery and cut them in half. Put them in a large pot that can be used on the hob.
- Remove any string from the gammon joint. Place it in the pot on top of the vegetables (note that the rim of the pot should be higher than the top of the meat).
- Place the bay leaves, rosemary and thyme on top and pour in enough water to completely submerge the meat.
- Put a lid on the pot and put on the hob on a low heat. Bring to a simmer then cook gently for 2 hours.
- After the 2 hours is up, turn off the heat and leave the ham in the cooking liquor for 30 minutes to absorb all of the flavour.
- Preheat the oven to 180 degrees Celsius.
- Remove the ham from the pot and put on a roasting dish, fat side up. Score the fat with a knife in a criss cross pattern. Drizzle with the olive oil. Put in the oven for 50 minutes.
- 20 minutes before the end of the cooking time, mix together the honey and mustard. Remove the ham from the oven and drizzle the honey mustard glaze over the top. Put back in the oven for the remaining 20 minutes.
- If you have time, rest for 30 minutes before serving.
Notes
Storing and Reheating
Leftover ham keeps well in the fridge for up to 4 days, or freeze slices for up to 2 months. Reheat in foil at 160°C until piping hot, or enjoy it cold.