15/10/2026
Step 1: Persuade someone you know who is travelling from Ireland to bring you a gammon joint
Step 2: Into the kitchen you go and get cooking to make this dish of yumminess
Step 3: Alternatively, go try it at the JRC Ispra mensa this Friday
Baked Gammon with honey glaze, and mustard sauce
Ingredients: for the gammon
• 1kg gammon (off the bone and skin on)
• 1celery stick, roughly chopped
• 1 small onion, sliced
• 200ml coca cola
• 1 bunch of fresh thyme
• 1 teaspoon black peppercorns
Ingredients: for the glaze
• 50ml Irish wh***ey
• 50ml honey
• 50ml apricot jam
• 1 tablespoon apple c***r vinegar
• 1tsp ground allspice
• Zest of 1 lemon
Ingredients: for the mustard sauce
• 50g butter
• 25g flour
• 1 teaspoon English mustard
• 250ml cream and water
Method:
For the gammon:
Calculate the cooking time for the gammon, allowing 20 minutes per 450g plus 20 minutes extra – a 1kg gammon should take about 1 hour.
Place the gammon in a large saucepan along with the celery, onions, coca cola, thyme & peppercorns. Cover with water and bring to the boil, skimming off any scum.
Once boiling, reduce the heat and simmer until completely tender for recommended cooking time, occasionally skimming off any scum that rises to the top. Drain and leave until cool enough to handle. This can be cooked a day in advance and placed in the fridge overnight.
Preheat the oven to 180°C. Carefully peel away the skin, leaving the layer of white fat intact. Using a sharp knife, score the fat diagonally to make a diamond pattern, being careful not to cut into the meat.
Place the wh***ey in a pan with the honey, apricot jam, apple c***r vinegar, ground allspice and lemon zest. Bring to the boil and simmer for about 10 minutes, until slightly thickened.
Place the prepared cooked ham in a large roasting tin, lined with parchment paper with a little water to prevent the bottom from catching and burning.
Brush a half of the syrup all over the ham, reserving the remainder. Cook for 20-30 minutes, brushing over another layer of the glaze halfway.
Remove the cooked ham from the oven, transfer to a serving platter and leave to rest for 15 minutes.
To serve, carve slices about 1-2 cm thick.
For the sauce:
Melt the butter, add the flour and mustard, and cook for 1-2 minutes.
Add the cream and water, bring gently to the boil and lower the heat. Cook lightly for 3-4 minutes.
Season to taste. The sauce should be thick in consistency.
