Visit our Shop to view our Gammons
1 ham/gammon (soaked in cold water overnight)
1 onion peeled and halved
2 carrots peeled and roughly chopped
4 or 5 bay leaves
For the glaze:
3 tablespoons of honey at room temperature
3 tablespoons brown sugar
2 tablespoons whole cloves
Recipe courtesy of
Place the ham in a large enough pot and cover with fresh cold water.
Add the onion, carrot and bay leaves and bring to the boil.
Reduce to a simmer and cook with the lid on, topping up with water as it cooks ensuring it is completely submerged at all times.
The cooking time will vary depending on size, as a general rule allow 20 minutes/lb approx. after it has come to the boil.
Once cooked, remove from the pot and allow to cool enough so that you can handle it.
To remove the outer skin or rind, use a small sharp knife to lift one corner of the skin, just enough to get a grip on it with your fingertips.
Now peel back the skin slowly and it should come off in one whole piece.
Trim off any stubborn bits with your knife.
Now that the fat is exposed you can make criss cross incisions about ¼ inch deep with a sharp knife.
Stud the criss crossed fat evenly with cloves.
Place the ham on a baking tray lined with baking parchment and drizzle the honey over the top of the ham ( it will melt down along the warm ham coating the sides by itself).
Now sprinkle the top evenly with the sugar allowing it to stick to the honey.
Bake in a preheated oven 200c/400f/gas 6 for 30-40 minutes until caramelised and golden brown.
Slice and enjoy!