Roasted Honey Glazed Ham with Vegetables
A gammon joint is not just for Christmas. It’s easy to do and looks impressive. You can use any leftover gammon in a spaghetti carbonara later in the week. Roasting times. 20 minutes per 450-500g/1lb plus 20 minutes resting time.
- 1.25 kg gammon joint organic
- 1 onion organic, peeled and halved
- 900 g potatoes organic, such as Desiree, King Edward or Maris Piper
- 4 carrots organic
- 4 parsnips organic
- 4 tbsp olive oil organic, fairtrade
- 3 sprigs fresh rosemary organic, leaves only
- 20 cloves organic, fairtrade
- 2 tsp English mustard organic
- 2 tbsp runny honey organic
- 1 tbsp plain flour organic
- 400 ml vegetable stock organic
- 300 g green cabbage organic or other seasonal green veg
- 4 tbsp cranberry sauce organic, to serve (optional)
- 1. Pre-heat the oven to 180°C/350°F/gas mark 4
- Tear off 2 large pieces of tin foil and arrange one lengthways and one width ways in a roasting tin. Place the gammon joint in the roasting tin with the onion. Bring up the sides of the foil laid width ways and fold the top together to form a seal, keeping the foil loose around the gammon joint so air can circulate. Do the same with the piece laid lengthways. Calculate the cooking time based on the instructions at the top of the recipe and place the joint in the oven for the required time.
- Peel the potatoes and cut to about egg size. Peel the carrots and parsnips and cut lengthways. Bring a large pan of lightly salted water to the boil, add the potatoes and carrots, bring the pan back to the boil and cook for 5 minutes. Add the parsnips and boil for a further 4 minutes, then drain everything through a colander.
1 hour before eating
- Put a large roasting dish over a medium heat and add 3-4 tablespoons of olive oil. Put the potatoes, carrots and parsnips in the tray and toss around to coat. Add the rosemary and a pinch of salt and pepper. Make sure the vegetables are lying in a single layer so they roast properly. Put the tray in the oven.
40 minutes before eating
- Remove the gammon joint and increase the oven temperature to 220°C/425°F/ gas mark 7. Open the foil, drain the meat juices and keep to one side for the gravy. Transfer the joint to a work surface. Peel off the skin, leaving behind a layer of fat. Score the fat in a diamond pattern, taking care not to cut into the meat. Spread the mustard and honey or sugar all over using the flat of a knife then push a clove into the centre of each "X". Put the onion back in the roasting tin with the gammon and return it to the oven for 30 minutes until it is golden on top.
20 minutes before eating
- The gammon joint should have had 30 minutes in the oven and be ready to come out now. Cover it with the foil and leave it to rest for 20 minutes until the rest of the dinner is ready.
15 minutes before eating
- Place the meat on a carving tray and tilt the roasting dish so you can spoon off most of the fat, leaving the meat juices. Leave the onion in the tray and place over a low heat. Heat the juices then sprinkle in the flour and stir with a wooden spoon. Turn up the heat to medium and gradually add the stock stirring this time with a balloon whisk until it is simmering and the gravy is smooth. Taste and season if necessary. Strain the gravy through a sieve into a warmed jug.
10 minutes before eating
- Put the cabbage on to steam . Pour about 3cm deep of water in the bottom of a pan and bring to the boil. Place the colander or steamer over the top, cover with a lid and steam for 5 minutes.
5 minutes before eating
- Carve the meat and serve with all the vegetables and cranberry sauce.
Calories: 771kcal | Carbohydrates: 79g | Protein: 34g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 94mg | Sodium: 632mg | Potassium: 1927mg | Fiber: 12g | Sugar: 27g | Vitamin A: 206% | Vitamin C: 141% | Calcium: 12% | Iron: 20%