The Best Roast Gammon Joint Recipe

The Best Roast Gammon Joint Recipe

This roast gammon joint recipe lets you create a perfect alternative for turkey on your next feast with the family. It’s genuinely satisfying to taste that deliciously sweet and salty roast ham for dinner. It’s a showstopper on Christmas eve and great for feeding a crowd as well.

Prep Time

2 Hours 30 Minutes






The recipe is easy to make and lets you serve a good roast ham for the next special dinner with friends and family. With our herbs and spices, you can create a golden glazed, crispy, and juicy ham that won’t disappoint. Purchase a great ham from a high-welfare meat store or order it from the butcher in advance especially if you’re preparing it for a holiday season.

Roast gammon ham is a richly succulent and saline meat that can be served hot or cold and is treasured by consumers all year round. It’s perfect with other seasonal ingredients like asparagus, peas, and fennel. Score the skin before roasting and render down the fat to ensure a mouth-watering and crisp skin. For easier serving, you should buy a gammon joint that has no bone and was rolled by a butcher.

Roast Gammon Joint

Shopping List

2kg gammon

2 onions

3 carrots

3 celery sticks

2 onions

1 garlic

A handful of thyme sprigs

2 tbsp mustard

2 tbsp honey

1 tsp brown sugar

1 tsp cider vinegar

1 tbsp vegetable oil

Spicentice Beer Can Chicken Rub

Poaching the Ham

Pork meat turns into ham through the process of brining. Submerge the ham in salted water and mix the Spicentice Beer Can Chicken Rub. Leave it for a day or two to let the salt fully penetrate the meat. This process helps you to have a nice and pink ham when it's cooked. Before cooking, make sure that you soak it overnight in cold water to wash away the excess salt.


  1.    Place the gammon and the vegetables in a large pot with water and cover it. Bring it to boil and simmer for 1 ½ hour depending on the size of your joint.
  1.    Preheat the oven to 180 C. Remove the gammon from the saucepan and keep the liquid for stock. Score the skin and fat. Whisk together the other ingredients.
  1.    Mix the mustard, brown sugar, honey, and vinegar. Brush half of it over the gammon and roast it in the centre of the oven for 10 minutes. Take it out again and brush the other sides of it with the glaze.
  1.    Lay some vegetables on the base of the roasting tin and add some on top of the gammon.
  1.    Cook it in the oven for 1 ½ hour. Glaze it every 15 minutes.
  1.    Remove the gammon from the oven and leave to rest.
  1.    Carve the gammon and serve on a large platter.

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Beer Can Chicken Rub

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