We don't usually eat gammon but were recently kindly given two joints so I tried out a couple of ideas. The first time, I glazed it with hoisin sauce which gave a nice tang but did make it very salty. Also, the first piece was kept whole with glaze just over the top so most of the meat didn't have the added flavour. The second piece got a honey mustard glaze instead and I glazed each slice. No oversalty taste and sweet glaze flavour in every bite - much better!
800g gammon joint
1tsp English mustard
Cook gammon according to pack instructions. I had an 800g piece which I baked in a lidded pyrex dish at 190C for (ten minutes over) 1 ½ hours (yes, I forgot it was in the oven!).
Leave gammon to cool. I then refrigerated ours overnight. You could continue without this stage if you wanted to eat the gammon the same day, but it’s easier to slice when it’s cold.
Preheat oven to 190C.
Mix 2tbsp runny honey with 1tsp English Mustard to make a glaze. I used +Sainsbury's own-brand honey and Colman's English mustard.
Cut gammon into 1cm thick slices.
Lay the first slice at one end of a shallow and brush with honey-mustard mixture. Lay a second slice partly over the first and brush visible surfaces with honey-mustard. Continue until all slices are in the dish and coated. I ended up with seven neat slices and a couple of smaller odd-shaped bits.
Bake for about 20 minutes until gammon is piping hot and there is still some glaze liquid in the dish. Serve immediately, trickling any remaining glaze over the gammon slices.
The accompanying photo is what we had left over because I couldn’t wait to take a picture of my plate before eating! I served the gammon with new potatoes fresh from our garden and with peas. The remaining glazed slices were excellent cold, cut into small cubes and mixed into my lunchbox salad.