Overnight roast gammon
- April 2019
- Serves 6 (with leftovers)
- Hands-on time 15 min, oven time 13 hours 5-10 min
Sweet, salty, sticky ham isn’t just for the weekend. Our trick? Cook it long and slow in the oven and serve for a midweek supper. Then, use the leftovers in our ham, potato and pea pie.
Want something speedier? How about our grilled gammon steaks, ready in 35 minutes.
- 24.1g (8.9g saturated)
- 6.7g (6.2g sugars)
- 2kg British free-range boned and smoked gammon joint
- 500ml medium-dry cider
- 2 tbsp dijon mustard
- 2 tbsp demerara sugar
- Watercress to serve
For the parsley sauce
- 150-200ml half-fat crème fraîche
- Large handful fresh flatleaf parsley, chopped
- 1 tsp English mustard, plus extra to serve
- Heat the oven to 240°C/220°C fan/gas 9. Cut 2 sheets of foil, roughly 60cm in length, and lay one over the other to make a cross. Sit the ham in the centre, then gather up the foil around it, folding the edges of the foil to seal tightly, leaving a gap at the top. Set on a wire rack in a deep roasting tin, then pour the cider through the gap and over the ham. Seal the gap, then cover the whole tin with another layer of foil, scrunching it tightly around the edges to seal tightly. Transfer to the oven and cook for 40 minutes.
- Turn down the oven to 110°C/90°C fan/gas ¼. Slow-cook the ham for 12 hours (see Make Ahead).
- Unwrap the gammon and discard the cooking juices (these will be very salty). Turn up the oven to 220°C/200°C fan/gas 7. Put the gammon on a baking tray lined with foil. Cut away the skin, leaving a good layer of fat, then pat dry with kitchen paper (this ensures a crisp, golden exterior). Brush with the dijon mustard and sprinkle over the sugar. Bake for 25-30 minutes until it has deep golden brown crust.
- For the sauce, heat the crème fraîche, parsley, English mustard and any cooking juices from the second bake in a medium pan until warmed through.
- Slice half the gammon and divide among 4 plates. Serve with the watercress and parsley sauce.
How to freeze: Leave the leftover ham to cool completely, then transfer to a labelled airtight container or food bag and chill for up to 3 days in the fridge, or freeze for up to 3 months. Defrost in the fridge overnight. Heat until piping hot to serve
Start this the night before, then chill before completing the recipe, or put it in the oven first thing in the morning.
The cooked, glazed ham will keep for up to 3 days in an airtight container in the fridge.
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