Honey Glazed Donegal Gammon

Servings: 8 yield(s)
  • 2 kg Gammon
  • 6 Whole Cloves
  • 1 Bay Leaf
    For the Glaze:
  1. 2 Table Spoons Mustard
  2. 100g Light brown Sugar
  3. 4 Table Spoons of Local Honey
  4. Pinch of Ground Clove
  5. Pinch of Nutmeg
  6. Few Drops of Worchester Sauce
  7. Preparation method
  8. 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.
  9. Turn off heat and allow to rest for 10 minutes, then remove from the cooking liquid.
  10. Pre-heat the oven till 200 degrees C
  11. Make the glaze by simply combining all the ingredients in a bowl
  12. Place the gammon on a tray and, using a sharp knife, score the fat with crisscross lines.
  13. Spread the glaze on the gammon and cook in the oven for 20 minutes, basting with juices from the tray once or twice.
  14. Brian’s Tip
  15. 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.