Sugar and Mustard Glazed Gammon/Ham

Sugar glazed gammon

If I had to choose one recipe that will delight friends and family, be economical, moist and delicious, and will probably have enough left over to eat cold with egg and chips, or pop in the freezer for another day… this Sugar and Mustard Glazed Gammon would be it. In short, it is an absolute winner.

I have often been asked for my recipe, which is based on one of Delia’s, but I rarely gave it. However, it is simply too marvellous to keep to myself, so am sharing it with all you lovely A&G readers today.

Sugar and Mustard Glazed Gammon/Ham

Recipe by Grace

6 – 8

Prep time


Cooking time




  • Half leg bone in green gammon

  • Onion studded with few cloves

  • 2 bayleaves

  • Pint dry cider

  • Cloves

  • Tspn black peppercorns

  • Dark brown sugar

  • English mustard


  • Put joint into very large saucepan, cover with cold water, bring to boil, empty water.
  • Add bayleaves, peppercorns, onion and half the cider, cover with cold water again, bring to boil then simmer with lid on for one hour.
  • Remove gammon onto roasting dish, let cool a little. (Keep some of poaching liquid as stock/to make delicious gravy). Cut string off gammon and peel away skin. Score fat diagonally to form diamond shaped pattern. Into each diamond insert a clove. With your hands, gently pat plenty of mustard over joint and then press lots of brown sugar on top. Season with salt and pepper.
  • Pour in rest of cider and roast in 200 degree oven for 1.5 hours, basting now and then. If your guests are late, or enjoying pre-lunch drinks too much, no problem – this gammon keeps beautifully moist if you cover in foil and leave in a very low oven.

Cook’s Tip

  • Serve with Cumberland Sauce (cold, not heated), a green veg and mashed potatoes. For a special occasion knock up a garlicky Dauphinoise. Check out Annabel’s vegan version here if you want to avoid dairy.
  • Just in case you were wondering, ham is cooked gammon.

Why not have a look at our Soups & Sides category?

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1 month ago

This is more of a Cook’s Tip – being a huge fan of gammon/ham I cook it so that is is ready about an hour before serving and cover with foil and let the meat ‘settle’. That way I can slice the meat thinner and the meat does not ‘crumple’.when sliced. It’s more economical too!

Annabel & Grace
1 month ago
Reply to  Sarah

Thanks Sarah, agree with letting most things rest before you eat them. Seems it is also best to not eat food when it is piping hot as tastes better when it has cooled a little. Best wishes, Grace