Directions
- Place Gammon, baby potatoes and carrots in a deep saucepan cover with water and bring to a boil over high heat.
- Drain the water from the saucepan, add fresh cold water, the onions, celery, bay leaves and peppercorns and bring to the boil once more. Reduce the heat, cover and simmer for 20 minutes.
- Preheat oven to 200°C and remove Gammon from water and let it cool for 15 minutes.
- Place Gammon in a roasting pan lined with foil, mix together honey and mustard and brush half of mixture over the gammon, covering it completely.
- Add potatoes and carrots to the roasting pan with the gammon and roast for 10 minutes.
- Remove from oven add the rest of the glaze and roast for another 10 minutes. Cover with foil if the top is getting to brown.
- Remove from the oven and let it rest before serving. Slice, serve with roasted vegetables and pour over any remaining sauces from then pan.
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Ingredients
- 1 x Hartlief Gammon
- 1kg Baby potatoes
- 200g Carrots, peeled and cut lengthwise
- 2 x celery stalks
- 2 x Bay leaves
- 1 tsp Peppercorns
- 4TBS Honey
- 4TBS Mustard
