This effortless oven-baked honey mustard glazed gammon is an easy, no-fuss dish that's full of flavour. With just three everyday ingredients (honey, Worcestershire sauce and wholegrain mustard), you can transform a joint of gammon into a delicious roast that is perfect for Sunday lunch, or even as a weeknight family treat.
This oven-baked gammon is one of my favourite recipes. It's an easy, no-fuss recipe with minimum prep and 50 minutes of cooking time. If you allow for a resting period of 10 minutes you can have this honey-glazed gammon on the table in just over an hour.
The glaze is a simple one, made with a mixture of honey, Worcestershire sauce and wholegrain mustard. Once the glaze has been rubbed all over the gammon, all you have to do is cover the gammon with tinfoil and place it into the oven to bake. Then wait for the oven to work its magic and transform the gammon into soft, succulent ham with an ever-so-slight sweet yet tangy taste.
This was inspired by my easy oven-baked gammon recipe on this site, which has a spicier flavour with a glaze made with honey, soy sauce, chilli and ginger.
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Why I think you'll love this recipe
There are so many reasons why I think you will love this honey mustard glazed ham!
- Most importantly (apart from the great taste), this is an economical recipe. There are no bones in the gammon, so what you get is meat, and lots of it. There is more than sufficient meat on this gammon to feed 4 to 6 people as a main meal, with plenty left over for sandwiches the next day. You can also turn the leftovers into a complete meal with one of these recipes, so this is the perfect cook once, serve twice meal.
- ham and mushroom tagliatelle with black pepper sauce (my go-to recipe when I'm pressed for time)
- mararoni cheese deluxe - simply swap out the German sausage in this recipe for leftover cubed gammon
- use the leftover gammon to make this tasty crustless ham and cheese quiche
- Leftover gammon freezes like dream - I often chop up the leftovers and pop them in a freezer bag and save them for when I want to make one of the above recipes.
- This is one of the easiest recipes on my website! Just rub the gammon with glaze, cover it with foil and pop it in the oven. Job done!
Recipe information
Prep time - 5 minutes
Cooking time - 50 minutes (plus 10 minutes standing time)
Yield - 4 to 6 people (plus leftovers - depending on the size of your gammon)
Scalability - this recipe is easy to scale. Simply buy a larger piece of gammon. There should be sufficient glaze to cover a gammon of up to 1kg (or 2 and a quarter pounds) in weight.
Ingredients
- Gammon - I prefer using unsmoked gammon as I prefer the milder taste, but you could use smoked gammon instead. My supermarket sells small pieces of gammon, either around 450 grams or one pound in weight, or 750 grams, which is about a pound and a half. The smaller one will serve 4 people and the larger one will serve 6. In both cases, you will probably have leftovers too.
- Wholegrain mustard - wholegrain mustard is quite mild, so it doesn't overpower the dish - it just adds a gentle tang. You could use Dijon mustard instead, or for a stronger mustard flavour, use hot English mustard.
- Worcestershire sauce - I use this in place of salt as even unsmoked gammon can be quite salty. If you don't have Worcestershire sauce, substitute with dark soy sauce or even sweet soy sauce (Kecap Manis).
- Honey - for sweetness.
**You can find the exact ingredient quantities for making honey mustard glazed gammon on the printable recipe card at the end of this post.**
Instructions.
Step 1: Combine the Worcestershire sauce, honey and mustard in a small dish.
Step 2: Rub the gammon all over with the sauce and place it in a baking dish. I like to line my dish with tin foil to make cleaning up easier. Pour the remaining sauce over the gammon.
Step 3: Cover the dish tightly with another sheet of aluminium foil and bake the gammon in a preheated oven (200C / 400F) for 50 minutes to an hour.
Step 4: Remove the gammon from the oven and allow it to rest for 10 to 15 minutes before carving. This gammon can be served either hot or cold.
Tips for a successful outcome
Here are my top tips for ensuring your honey mustard glazed gammon always turns out perfectly:
- Remove all the packaging from the gammon, including the plastic sleeve that is normally used to help the gammon keep its shape.
- Rub the glaze all over the gammon so that it is completely coated.
- If you line your baking dish with tin foil, it will help prevent the sticky glaze from burning onto the dish and will make cleaning up afterwards a lot easier.
- If you have a casserole dish with a tightly fitting lid, by all means use that; otherwise, cover the dish tightly with more tin foil to keep the steam in the dish. Take care when removing the tin foil once the gammon has cooked. The steam inside will be hot and could cause a nasty burn.
- It's important to rest the gammon for a few minutes before carving. Resting the meat give the juices time to settle back into the meat, and the meat will be easier to carve.
Serving suggestions
The gammon can be served either hot or cold.
If I'm serving it hot, I like to add side dishes of potatoes and vegetables. Here are a few of my favourite potato recipes that you might like to try:
- easy crispy baby roast potatoes
- boulangere potatoes
- crispy smashed potatoes with rosemary
- ;cheesy potato bake
If I'm serving the gammon cold, then I like to serve it with a selection of salads. Here are some you might enjoy:
- creamy potato salad with egg
- crab and roasted red pepper salad
- spicy beetroot salad
- tomato and onion pasta salad
Equipment
You don't need many items of equipment for this recipe.
- Small bowl for mixing the honey mustard glaze.
- Roasting pan large enough to hold the gammon.
- Aluminium foil - for lining and covering the roasting pan.
- Carving knife for slicing the gammon.
Storage
Leftover gammon can be stored in a covered container in the refrigerator for 3 to 4 days and used to make sandwiches.
If you are planning on using leftovers to make a different meal, you can cut the gammon into small cubes (or thin slices, depending on how you intend to use it) and freeze it in freezer bags for up to three months. Allow it to defrost in the refrigerator before using it in a recipe.
FAQ
Gammon is made by brining pork in salted water, so it depends on how much salt was added to the brining liquid. The packaging should give you an idea of the salt content. The gammon that I buy in my local supermarket doesn't need soaking. If you do decide to soak your gammon, leave it submerged in cold water for a few hours (in the refrigerator) before cooking it.
As a rule of thumb, you should cook gammon for 30 minutes per 500 grams (2 pounds) plus an additional 20 minutes. If you want to be precise, a meat thermometer should measure 70C / 160F.
This depends on where you live. In the UK we refer to an uncooked joint of ham as 'gammon'. Once cooked, it becomes 'ham'. I believe that in the USA, it is referred to as ham, whether cooked or uncooked.
Save for later
If you would like to make this effortless honey mustard glazed gammon, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Here are some other recipes for easy roasts that you might enjoy:
📋The recipe
Effortless honey mustard glazed gammon
(Click the stars to rate this recipe)
Equipment
- Small bowl
- Roasting pan
- Aluminium Foil
- Carving knife
Ingredients
- 1⅔ pounds / 750 grams gammon smoked or unsmoked
- 2 tablespoons wholegrain mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons honey
Instructions
- Preheat oven to 200°C / 400°F
- Combine the Worcestershire sauce, honey and mustard in a small dish.2 tablespoons wholegrain mustard, 1 tablespoon Worcestershire sauce, 2 tablespoons honey
- Rub the gammon all over with the sauce and place it in a baking dish. I like to line my dish with tin foil to make cleaning up easier. Pour any remaining glaze over the gammon.1⅔ pounds / 750 grams gammon
- Cover the dish tightly with another sheet of aluminium foil and bake the gammon in a preheated oven (200C / 400F) for 50 minutes to an hour.
- Remove the gammon from the oven and allow it to rest for 10 to 15 minutes before carving. This gammon can be served either hot or cold.
Notes
- Remove all the packaging from the gammon, including the plastic sleeve that is normally used to help the gammon keep its shape.
- Rub the glaze all over the gammon so that it is completely coated.
- If you line your baking dish with tin foil, it will help prevent the sticky glaze from burning onto the dish and will make cleaning up afterwards a lot easier.
- If you have a casserole dish with a tightly fitting lid, by all means use that; otherwise cover the dish tightly with more tin foil to keep the steam in the dish. Take care when removing the tin foil once the gammon has cooked. The steam inside will be hot and could cause a nasty burn.
- It's important to rest the gammon for a few minutes before carving. Resting the meat give the juices time to settle back into the meat, and the meat will be easier to carve.
- Leftover gammon can be stored in a covered container in the refrigerator for 3 to 4 days and used to make sandwiches.
- If you are planning on using leftovers to make a different meal, you can cut the gammon into small cubes (or thin slices depending on how you intend to use it), and freeze it in freezer bags for up to three months. Allow it to defrost in the refrigerator before using it in a recipe.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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