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Honey Baked Ham

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1.3 kg unsmoked boneless gammon joints
  • 2 carrots chopped
  • 1 leek chopped
  • 1 onion chopped
  • 10 grams Knorr Ham Stock Cube
  • 3 bay leaves
  • 10 crushed black peppercorns
  • 3 grams whole cloves for studding
  • for the glaze:
  • 2 tablespoons brown sugar
  • zest and juice 1 large orange
  • 5 tablespoons runny honey

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

389kcal

Energy (kJ)

1622kJ

Protein (g)

38.9g

Carbohydrate incl. fibre (g)

23.0g

Carbohydrate excl. fibre (g)

20.3g

Sugar (g)

15.1g

Fibre (g)

2.6g

Fat (g)

16.5g

Saturated fat (g)

5.5g

Unsaturated fat (g)

0.1g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.0g

Cholesterol (mg)

50mg

Sodium (mg)

1753mg

Salt (g)

4.38g

Vitamin A (IU)

3591IU

Vitamin C (mg)

24.9mg

Calcium (mg)

44mg

Iron (mg)

0.68mg

Potassium (mg)

181mg

Total

2334kcal

9731kJ

233.4g

137.9g

122.0g

90.6g

15.8g

99.1g

32.8g

0.7g

0.2g

0.6g

0.0g

299mg

10517mg

26.29g

21544IU

149.2mg

266mg

4.10mg

1086mg


  • 1 Place the joint in a large saucepan and fully cover with water.
  • 2 Add carrots, leek, onion, Knorr Ham Stock Cube, bay leaves and peppercorns.
  • 3 Bring to the boil, cover and simmer gently for 1 hour. Keep topping up the water so that the joint remains covered. (Note: Avoid fast boiling as it hardens the meat and causes the meat to shrink.)
  • 4 Preheat oven to 190°C, 180°C fan, Gas Mark 5.
  • 5 Remove joint from pan and place on a chopping board. Remove the skin but leave behind a good layer of the fat.
  • 6 Score the fat in a diamond pattern and stud a clove in each of the diamond squares.
  • 7 To make the glaze put all ingredients into a bowl and blend together.
  • 8 Place joint into a roasting tray and brush glaze generously over the joint. Roast for 30 minutes, basting from time to time, until gammon is caramelised, sticky and glazed.