Always a crowd pleaser, gammon makes an excellent flavour vessel for all kinds of ingredients. Here three glorious recipes to get your teeth into.


Add 500g Cranberry Sauce (with chunks)

8 tbsp Maple Syrup and 2 tsps English Mustard Powder to a bowl and mix well. Divide this into two, brush half the mixture onto an unsmoked 2kg gammon joint that has been pre- boiled and roast for 25 minutes at 220°C/Fan 200°C/Gas 7. Base regularly and reduce the rest of the glaze in a pan for 10 minutes for a wonderful sticky accompaniment. Once the meat has cooled, sprinkle over a little orange zest.


Simmer 2.2kg of gammon in onion, carrots, bay leaves, peppercorns and water for 1 hour 45 minutes. Reserve 175ml of the cooking liquid and add this to a saucepan with 1tbsp miso paste and 2 tbsps maple syrup. Boil until sauce has thickened and reduced down. Brush this over the cooled, prepared gammon and cook with another 45 minutes at 190°C/Fan 170°C/Gas 5, basting multiple times.


Boil and score the gammon weighing 2kg, pushing cloves evenly into areas of fat to provide plenty of flavour. Stir together 4 tbsps runny honey and 4 tbsps English mustard in a bowl. Brush half of this all over the meat and roast for 35 minutes at a temperature of 200°C/Fan 180°C/Gas 6. And futher coatings of glaze every 10 minutes to ensure a even finish.


Pretty in Pink… Donations welcomed for future articles.