Honey Roast Gammon Joint (1.5kg)

Cured, honey-glazed mustard Gammon (1.5kg) from Wicks Manor, East Anglia, the perfect centrepiece for any festive feast. Have yours roasted alongside a range of side dishes, or slow-cooked and braised until succulent and soft.

You will receive:

– 1.5kg Gammon Joint
– Honey Glaze

Adults need around 2000kcal a day.  

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full ingredients and dietary information please click here.

Honey Glazed Gammon Joint – 125kcal per 100g

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Honey Glazed Gammon

• Gammon (1.5kg) (Cook time: 1 hour)
• Honey madeira glaze (150ml)

Total Cooking time: 1hr

1. Pre-heat your oven to Fan oven at 180°C / electric oven at 200°C / gas mark 6.

2. Remove all packaging from the ham and give the glaze a good stir with a teaspoon.

3. Put the ham into a deep roasting tray and carefully pour or brush half of the glaze over the ham. Place in the middle of the oven for 20 minutes.

4. Carefully remove the ham from the oven and pour or brush the rest of the glaze and return to the oven for another 30–40 minutes until the ham is golden brown, during this time you will need to baste the ham every 5 minutes with the cooking juices and turn the tray around so you have a perfectly glazed and roasted ham.

5. Remove from the oven and leave to rest for 15 minutes before carving and serving.

6. If you are serving hot then carve with a sharp knife and place on a nice serving platter. Alternatively you can leave the ham to cool and eat for 2 days after on a cold buffet or even as a main course or starter.

Chef’s Tip – They key to cooking the ham is the basting element.  The more you baste the more tasty your ham will be.  Do not be afraid of the glaze going dark as this will give it a lovely treacle style taste.