Try this mustard-glazed gammon recipe, then check out our slow cooker gammon, roast gammon, baked ham, glazed ham and more Christmas ham recipes.


  • 1 tbsp black peppercorns
  • 2 onions, thickly sliced
  • 1 (about 3-3.5kg) boneless gammon joint

Deli potato salad

  • 1 kg baby new potatoes, halved if large
  • 4 tbsp mayonnaise
  • 2 shallots, finely chopped
  • 4 tbsp buttermilk
  • 1 tsp Dijon mustard
  • 2 tsp American mustard
  • a small bunch dill, chopped
  • 1 heaped tbsp baby capers
  • 4 tbsp of diced gherkins
  • 1/2 cucumber, seeded and diced
  • 2 sticks celery, diced

Maple glaze

  • 2 tbsp Dijon mustard
  • 2 tbsp maple syrup
  • 2 tbsp soft dark brown sugar

Pea and watercress salad

  • olive oil
  • 2 tbsp white wine vinegar
  • 200g watercress
  • 100g frozen peas, defrosted


  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Put the peppercorns and onions in the bottom of a large roasting tin. Pour in about 2cm water. Sit the gammon on a trivet in the tray then cover the whole thing tightly with a double layer of foil. Bake in the oven for 20 minutes per 500g (so 2 hours for a 3kg joint).

  • STEP 2

    While the gammon cooks make the potato salad. Boil the potatoes in salted water until tender then drain and cool. Mix all the other ingredients, then season and toss with the cooled spuds.

  • STEP 3

    Remove the gammon and turn the oven up to 220C/fan 200C/gas 7.


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