Cider gammon with honey mustard glaze makes the perfect seasonal roast – lovely hot or cold.


2.5kg smoked boneless gammon

1 onion, quartered

1 carrot

1 bay leaf

few sprigs thyme

1tsp black peppercorns

500ml cider

2tbsp runny honey

2tbsp wholegrain mustard

few orange slices


1 Put the gammon in a very large pan. Add the onion, carrot, bay leaf, thyme and peppercorns. Pour over cider and add enough cold water to cover the gammon. Bring to the boil and simmer covered for 1 hour 30 mins ( allowing 30 mins per kg plus 15 mins). Turn off the heat and leave in the cooking liquid for a few hours (this makes the gammon lovely and moist and also makes it easier to handle).

2 Heat the oven to 200C, Gas 6. Lift the gammon into a roasting tin. Peel away the rind and score the fat in a diamond pattern.

3 Mix together the honey and mustard and smother over the fat. Roast for 20 mins. Arrange the orange slices on top and roast for 10 more mins until golden. Serve warm or cold.

Food ed tip: Freeze the cooking stock for a tasty base for stocks and stews.

Per serving: 336 cals, 23g fat (10g saturated), 2.5g carbs