Description
A comforting Glazed Gammon Joint paired with perfectly roasted baby potatoes and carrots, perfect for a cozy weekend supper.
Ingredients
- 1 whole Glazed Gammon Joint (about 2 kg)
- 1.5 kg baby potatoes, halved
- 500 g carrots, peeled and cut into batons
- 3 tbsp olive oil
- 3 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp wholegrain mustard seeds (optional)
- 1 orange, zested and juiced
- 1 tsp smoked paprika
- Salt and freshly ground black pepper
- Fresh rosemary or thyme sprigs for roasting
- 250 ml low-sodium vegetable or chicken stock
Instructions
- Preheat your oven to 180°C (160°C fan / 350°F). Pat the joint dry with kitchen paper and score the fat in a diamond pattern if there’s a fat cap.
- Whisk together honey, brown sugar, Dijon mustard, minced garlic, orange zest and juice, smoked paprika, and a pinch of salt until smooth.
- Place the joint on a rack in a roasting tray. Brush a thin layer of the glaze over the surface. Roast for 1 hour, basting every 15–20 minutes with the glaze and any pan juices.
- Toss the halved potatoes and carrot batons with olive oil, salt, pepper, and rosemary. Arrange them around the joint in the roasting tray. Pour the stock into the tray (not over the glaze) to encourage even roasting.
- Increase oven temperature to 200°C (180°C fan / 400°F) for 20–30 minutes until the glaze is caramelized and the potatoes are golden. Cook until an internal temperature reaches about 75°C (165°F).
- Transfer the joint to a board, tent with foil, and rest for 15 minutes. Stir the potatoes and carrots in the tray to coat with juices, then carve the joint and serve.
Notes
For extra crispiness on potatoes, finish them under the broiler for 2–3 minutes. Use a meat thermometer for perfect cooking.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British