by The Hairy Bikers

This stunning gammon joint glazed with fruity marmalade and sticky honey is great for feeding a crowd.

Main course


Gammon joints are sold at various weights, with or without the bone, smoked or unsmoked. In the past, gammons needed soaking overnight in cold water to remove excess saltiness; nowadays this is generally unnecessary because of modern curing methods - check when buying as some more traditionally cured gammons may benefit from soaking. Gammon joints can be boiled or roasted and gammon steaks (cut thickly from the joint) are best grilled or pan-fried.