Dry curing is one of the oldest and purist ways of preserving meat products. If you fancy getting some nice festive flavour on your dry cured gammon you could try the following. One of the firm family favourites and a great idea for Christmas, this honey mustard gammon recipe perfect on a wintery night.
by Samantha Mauger
3 tbsp clear honey
2 tbsp whole grain mustard
2 tsp English mustard
freshly ground black pepper
Method Honey Mustard Gammon Recipe
First you need to cook your Extra Mature Dry Cured Gammon according to instructions for your individual joint. When cooking you may want to consider following these guideline steaming times:
- 2kg will require a steam cook of 1 ½ hours approximately
- 4kg will require a steam cook of 3 hours approximately
- 6kg will require a steam cook of 4 ½ hours approximately
Next comes the honey mustard glaze which will add a very tasty twist. Preheat the oven to around 200C or gas mark 6.
In a small bowl mix together both of the mustards, the honey and the freshly ground pepper. Spread it evenly over the gammon joint making sure you get a nice coating all over. Pop your gammon joint in to the oven for 25-30 minutes or until golden brown and caramelised.
Once out of the oven allow it to stand & rest just as any other quality meat joint. With this honey mustard gammon recipe your meat will eat beautifully either warm or cold.