- 1.5kg unsmoked gammon joint
- 2 litres dry cider
- 1 carrot, chopped
- 1 onion, halved
- 2 bay leaves
- 2 sticks celery, chopped
- 6 black peppercorns
- 1tbsp whole cloves
- 1tbsp English mustard powder
- 2tbsp demerara sugar

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  1. Put the gammon into a large pan and pour over the cider. Add the carrot, onion, bay leaves, celery and peppercorns. Bring to the boil, turn down the heat and simmer for 1 hr. Drain and discard the veg. Leave to cool.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Once the gammon has cooled, use a small sharp knife to remove the skin, making sure you leave a 1cm (1/2in) thick layer of fat all over the top. Score the fat into diamond shapes and press a clove into the middle of each diamond.
  3. Mix the mustard powder and sugar together with ½ to 1 tbsp of hot water to make a thick paste, cool and then spread over the top of the joint.
  4. Place the gammon on a rack in a roasting tin lined with foil. Pour a small ladleful of the cooking liquor into the base of the tin (this stops the meat drying out) and bake in the oven for 25-30 mins or until it is a rich, golden colour on top. Baste once or twice with the juices in the base of the tin during cooking. Remove from the oven and rest for 10 mins before serving thinly sliced.

Ingredients from the One Stop Range

One Stop Carrots

One Stop Brown Onions
3 pack

One Stop Celery

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