Honey Mustard Oven Roasted Gammon

Prep Time: 15 minutes
Cook Time: 3.5hrs (inc. 15mins rest)
Serves: 10-12 people

Ingredients

• Salt Cured Irish Gammon, 3kg - 4kg
• 2 litres of cola (not diet or reduced sugar)
• 2 carrots, chopped
• 2 onions, peeled and quartered 
• 2 celery sticks, chopped
• 2 cinnamon sticks
• 1 tbsp black peppercorns
• 2 bay leaves
  

For the glaze

• 250ml maple syrup
• 3 tbsp wholegrain mustard 
• 3 tbsp red wine vinegar 
• 2 pinches of ground cloves

Instructions 

1. Keep the net on the gammon and put it into a large pot with all the ingredients listed above and cover with the cola.
2. Bring to the boil then cover and reduce the heat to simmer for 2.5hrs.
3. Remove the gammon from the liquid and veg, allow it to cool for 10 mins. 
4. Preheat your fan oven to 175 °C
5. With the help of a small sharp knife, pulled the skin away from the top, leaving as much fat on top as possible. Score the fat in a criss-cross pattern. Insert cloves into the diamond shapes for a traditional look - if you like!
6. Add the gammon to a roasting tin. 
7. Mix the maple glaze ingredients in a bowl and pour half over the gammon, spreading it evenly over the fat and sides. 
8. Roast in the oven for 15mins, then add the remaining glaze and continue for a further 15 mins. 
9. Baste the gammon and finish for a final 15-25mins until the colour is deep and golden (target internal temperature is 68–70°C (154–158°F)).
10. Remove from the oven and rest for 10mins then baste again before carving. 

Chef's Tips

• Use an instant read meat thermometer
• Always rest your meat – this redistributes the juices for tender, succulent results