3h 6 servings
  • 2.5kg unsmoked gammon
  • Strips of 1 orange rind
  • 1 bay leaf
  • 2 sprigs of thyme
  • 1 star anise
  • 15 black peppercorns
  • 1 white onion (medium), quartered
  • 1 celery stick, cut into3
  • Cold water to cover gammon


  • 25g Slightly Salted Lurpak® 
  • 50g Dark Muscovado sugar
  • 2 tbsp runny honey
  • 3 tbsp whole grain mustard
  • 1 tbsp English mustard powder
  • Finely chopped zest of small orange
  • Whole cloves to stud fat


Fill a large pan with water and place the gammon inside; submerging com-pletely. Add the orange rind, onion, bay, thyme, star anise, black peppercorns and celery and bring to the boil.

Immediately reduce the heat and simmer gently for 1 hour 45 minutes. 20 minutes before the gammon is ready preheat the oven to 200C and make the glaze.

In a saucepan on a medium heat, melt 25g Lurpak®  and add the sugar, wholegrain mustard, English mustard, orange zest, salt and pepper. 

Stir with a wooden spoon until all the ingredients are incorporated and the sugar has dissolved. Be careful not to let the mixture boil.

Once the gammon has simmered for 1 hour and 45 minutes, remove it from the pan and allow to cool for 15 minutes. With a sharp knife carefully remove the skin - avoiding taking too much of the fat with it.

Score the fat to create diamond shapes then stud the centre of each diamond with a whole clove. 

Place the gammon in a foil lined roasting tray then spoon the glaze over the fat.

Put in the preheated oven for a total of 20 minutes basting once during that time.

Remove from the oven, slice and serve.

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