This Christmas was full of the usual treats, Turkey, Mince Pies and family arguments but on boxing day i love to cook a Gammon joint with honey. It’s important to get a piece of Gammon with the rind intact. You start by scoring the rind in a diamond pattern as to cut almost all the way through. You then place the Gammon into a baking pan with a small amount of water (our joint was enough for 10 people so had about 2cm of water). Over the top of the Gammon joint i added salt and pepper and rubbed honey vigourously into the slits created earlier, you can add Garlic too if you’re into that. I then cover the roasting pan with foil and roast at 125 degrees for 3 hours. Remove the foil after 3 hours and turn up the heat to 220 degrees to make the pork rind crispy.
The outer edges were crispy where the honey, salt and pepper have crisped up the centre was moist and crumbled as you sliced through. Its perfect for sandwiches and a traditional roast. If you have any leftover (i didn’t as it was so tasty!) you can make a ham, potato and leek soup.