Food Porn - Honey Roasted Gammon

There is gammon. And then there is honey roasted gammon; it is the upper-echelon of ham.  

The glaze sticky and sweet, the meat soft and juicy...*drool*. 

My recipe for honey roasted gammon is so bloody easy; you get a gammon and you add honey and you roast it. 

OK so there are a couple more steps... 

For a 750g gammon joint, which feeds 3-4 hungry people: 

Heat the oven to 200c/180c fan. If the gammon has come in vacuum-packed plastic remove the packaging and wash it under the tap; this gets rid of the plasticky ham odour.

 Pat the joint dry and trim all the fat. Place on a roasting tray and loosely cover with foil; roast in the oven for 35 minutes for every 500g, then add 30 minutes. So for the 750g joint the cooking time is about 1 hour and 30 minutes. 

Roast for an hour initially, then remove from the oven and remove the foil. Drizzle over a generous amount of runny honey and spread over the surface using a brush. 

Return to the oven for 10 minutes, then remove and baste the joint with the honey (which will be blackened and caramelised by now). Repeat the basting after another 10 minutes, then cook for 10 minutes further. 

Remove from the oven and allow to cool; this makes the glaze go sticky!