Delia Smith Roast Glazed Gammon Ham

Delia Smith Roast Glazed Gammon Ham is a classic centrepiece that delivers tender, juicy slices wrapped in a glossy, sticky glaze. The meat stays succulent inside while the outer layer turns beautifully caramelised and lightly crisp. It is a straightforward recipe that rewards patience more than skill, making it ideal for confident beginners. Allow around 2 hours 30 minutes to 3 hours in total, depending on the size of your gammon.

Ingredients

For the Gammon

• 1.8 to 2.2kg unsmoked gammon joint
• 1 onion, halved
• 1 carrot, roughly chopped
• 1 bay leaf
• 6 black peppercorns

For the Glaze

• 2 tbsp Dijon or English mustard
• 2 tbsp soft dark brown sugar
• 1 tbsp clear honey
• 1 tbsp orange juice or pineapple juice

How to Make Delia Smith Roast Glazed Gammon Ham

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the centre of the oven so the gammon cooks evenly and the glaze caramelises without burning.
• Simmer the gammon: Place the gammon joint in a large saucepan and cover with cold water. Add the onion, carrot, bay leaf and peppercorns. Bring to the boil, then reduce to a gentle simmer. Cook for 20 minutes per 500g, plus an extra 20 minutes. Skim off any foam that rises to the surface.
• Prepare for roasting: Remove the gammon from the pan and place it on a board. Allow it to cool slightly. Carefully cut away the skin, leaving a thin layer of fat. Score the fat in a diamond pattern, taking care not to cut into the meat.
• Mix the glaze: In a small bowl, combine the mustard, brown sugar, honey and orange juice. Stir until smooth and spreadable.
• Glaze and roast: Place the gammon in a roasting tin lined with foil. Spoon and brush the glaze evenly over the scored fat. Roast in the preheated oven for 20 to 30 minutes, basting once halfway through, until the top is deep golden and sticky.
• Rest and carve: Remove from the oven and let the gammon rest for 15 to 20 minutes before carving. This keeps the slices moist and easier to cut.

Tips for the Best Roast Glazed Gammon

How do I stop the glaze from burning?

If the top begins to darken too quickly, loosely cover the gammon with foil for the remaining cooking time. Keep an eye on it during the final 10 minutes.

Should I soak the gammon first?

If your gammon is heavily salted, soak it in cold water for a few hours or overnight, changing the water once. Many modern joints are mild enough to cook without soaking.

How do I know when the gammon is cooked?

The meat should feel firm and the internal temperature should reach 70°C. After roasting, the glaze should look glossy and caramelised.

Can I add cloves?

Yes, you can press whole cloves into the scored fat before glazing for a traditional finish and gentle spice.

Serving Suggestions

• Serve warm with roast potatoes and seasonal vegetables.
• Pair with creamy mashed potatoes and buttered greens.
• Slice cold for sandwiches with English mustard.
• Serve with chutney, pickles and fresh bread for a buffet table.

Storage

At Room Temperature

Do not leave gammon out for more than 2 hours. Once cooled, refrigerate promptly.

In the Refrigerator

Store in an airtight container for up to 4 days. Keep slices tightly wrapped to prevent drying out.

Freezing

Freeze carved slices in freezer bags for up to 2 months. Defrost overnight in the fridge and use within 24 hours.

Nutrition

• Calories: 420 kcal per serving
• Carbohydrates: 8g
• Protein: 38g
• Fat: 26g
• Saturated Fat: 9g
• Sodium: 1900mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Roast Glazed Gammon Ham

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender roast gammon simmered gently, finished with a sticky mustard and brown sugar glaze for a beautifully caramelised finish.

Ingredients

• 1.8 to 2.2kg unsmoked gammon joint

• 1 onion, halved

• 1 carrot, roughly chopped

• 1 bay leaf

• 6 black peppercorns

• 2 tbsp Dijon or English mustard

• 2 tbsp soft dark brown sugar

• 1 tbsp clear honey

• 1 tbsp orange or pineapple juice

Directions

• Simmer gammon with onion, carrot, bay leaf and peppercorns according to weight.
• Remove skin, score fat and preheat oven to 200°C or 180°C fan.
• Mix mustard, brown sugar, honey and juice to form glaze.
• Brush glaze over gammon and roast for 20 to 30 minutes until caramelised.
• Rest before carving and serving.

Notes

• Soak gammon if particularly salty.
• Cover loosely with foil if browning too quickly.
• Leftovers are excellent for sandwiches.