The honey and mustard coating on the ham makes it sweet and delicious. Just adding to the flavour of the ham.
1 Ham Joint, Boned
3 tbsp Hilltop Honey Blossom Honey
1 tsp English Mustard Powder
3 tbsp Light Muscovado Sugar
Preheat the oven to 160C/325F/Gas 3 (140C fan).
Place the ham joint in a deep saucepan that it just fits and add enough water to cover the joint, then bring to the boil and cover with a lid.
Transfer to the preheated oven and cook for about two hours, or until tender.
After this time, remove the ham from the oven.
Increase the oven temperature to 220C/425F/Gas 7 (200C fan).
When the ham is cooked, remove it from the pan, and, using a sharp knife cut off the skin, leaving a layer of fat underneath.
Place the gammon in a small roasting tin.
Mix the glaze ingredients together and pour over the layer of fat.
Score the fat into diamond shapes and roast for about 20-25 minutes, or until golden-brown, basting halfway through the cooking time.