Honey Glazed Donegal Gammon

Yields: 8 Servings


0/3 Ingredients
Adjust Servings


0/13 Instructions
    For the Glaze:
  • 2 Table Spoons Mustard
  • 100g Light brown Sugar
  • 4 Table Spoons of Local Honey
  • Pinch of Ground Clove
  • Pinch of Nutmeg
  • Few Drops of Worchester Sauce
  • Preparation method
  • Place the gammon in a large pot with cold water. Add the bayleaf and cloves. Bring up to the boil and then allow to simmer for 1 hour 30 minutes making sure there is only gentle movement in the water.
  • Turn off heat and allow to rest for 10 minutes, then remove from the cooking liquid.
  • Pre-heat the oven till 200 degrees C
  • Make the glaze by simply combining all the ingredients in a bowl
  • Place the gammon on a tray and, using a sharp knife, score the fat with crisscross lines.
  • Spread the glaze on the gammon and cook in the oven for 20 minutes, basting with juices from the tray once or twice.
  • Brian’s Tip
  • Please don’t consider cooking in coke as I often been asked. Gentle simmering is the key to tender gammon as boiling constantly toughens the meat.