Hot Honey Gammon

Charmaine Lu -
  • 2.5kg smoked gammon joint
  • 2 onions, halved (skin on)
  • 2 bay leaves
  • 1 sprig of thyme
  • 2 chopped carrots
  • 6 cloves
  • 1 tsp pink peppercorns
  • For the Glaze
  • 100g clear honey
  • 3 tbsp hot sauce
  • 2 tsp chilli flakes
  • Place the tied gammon joint and all the other ingredients (except those for the hot honey glaze) in a large, deep pan. Cover with cold water, bring to a boil, then simmer semi-covered for 1 hour. Remove from the heat and leave to stand, covered, for 1 hour. When ready, remove the joint from the stock and set aside to cool. Meanwhile, add the honey, hot sauce and chilli flakes to a small saucepan and stir over a medium heat until combined. Remove from the heat and set aside.
  • Peel away the top layer of skin from the gammon, then score the fat with a criss-cross pattern. Heat the oven to 200C and add the gammon to a lined roasting tin. Cover with the hot honey glaze (reserving some for the end) and roast for 25 mins. Baste halfway through with more glaze, then remove from the oven and glaze once more. Rest for 20 mins, then carve and serve with whatever sides you fancy.
90 mins
6 serving