Gammon roasted in brown-sugar and english mustard

Serves: 6
Preparation: 1 day
Cooking time: 3 hours

    What you need


    • 2 kg
      boneless gammon joint
    • 100 g
      brown demerara sugar
    • 3 tbsp
      English mustard powder
    • 8 tbsp
      salt (For the brining)
    • 2 tbsp
      sugar (For the brining)
    • 2 litres
      water (For the brining)
    • 10 g
      freshly ground black pepper (For the brining)
    • 1
      bay leaf, crushed (For the brining)
    • 3 tbsp
      Dijon mustard (For the mustard sauce: optional)
    • 2 tbsp
      golden caster sugar (For the mustard sauce: optional)
    • 1 tbsp
      white wine vinegar (For the mustard sauce: optional)
    • 1
      egg yolk (For the mustard sauce: optional)
    • 150 ml
      sunflower oil (For the mustard sauce: optional)
    • Salt and freshly ground black pepper (For the mustard sauce: optional)


    • 1Start by brining the gammon - in a large bowl add the water, salt and sugar, mix well until dissolved. Add the freshly ground black pepper and the crushed bay leaf, then add the gammon ensuring that it is completely submersed in the brining solution. Cover and refrigerate for at least 12 hours but no longer than 24 hours.
    • 2Pre-heat the oven to 180°C. After brining, remove the gammon from its solution, and place it in an oven-proof pan, topping it with fresh cold water, cover the pan. Bring it to boil then simmer for 20-30 minutes. Transfer the lidded pan to the pre-heated oven and cook at 180°C for 2 hours (for a 2kg piece) and or until internal temperature reaches 75°C. Remove from pan, let it cool, remove strings. Peel off the skin and score the fatty surface. Wrap the gammon tightly in cling film and refrigerate until needed, the gammon will keep in the fridge for a few days. Up to here can be done ahead of the final cooking and serving.
    • 3Thirty minutes or so before serving the gammon, pre-heat the oven to 200°C. Mix the dry mustard powder and the demerara sugar together until well combined, then press this mixture onto the fatty skin (I find that doing this over a tray will make less mess!). Cover the lean meat with foil, place over a roasting tin. Brown in the pre-heated oven for 10-20 minutes depending on size, turn it around to get an even colouring.
    • 4While the gammon is roasting, make the mustard sauce – in a bowl whisk the mustard, sugar, vinegar, salt, black pepper, and egg yolk with a balloon whisk until the sugar is dissolved and all ingredients are well combined. Start adding the oil a little at a time, whisking vigorously after each addition until the consistency of mayonnaise is achieved. If you prefer you can do this in a food processor. Check for seasoning.
    • 5Slice the gammon before serving with the mustard sauce if using. Serve warm. For more recipes from the London Foodie, visit

    If there’s one dish you should add to your repertoire, it’s got to be this delectable gammon. Brining is a must, keeping this roasted pig succulent, moist and jam packed full of flavour. You could serve this as a starter, paired with a melting, oozy baked camembert… This delicious dish was served at our Martell Supper Club, hosted by the London Foodie at his London home to celebrate our 300th anniversary.

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