Q: Do I need to soak the gammon first?

A: Most supermarket gammon is mild enough to skip soaking, but if unsure, soak for 4–6 hours to reduce salt.

Q: Can I cook gammon in a slow cooker?

A: Yes — cook on low for 6–8 hours with aromatics, then glaze and finish in the oven.

Q: Can I freeze cooked gammon?

A: Absolutely — slice and freeze in portions, tightly wrapped, for up to 3 months.

Q: How do I know when the gammon is cooked?

A: Use a thermometer — 70°C (160°F) internally, or ensure juices run clear when pierced.

Q: Can I use maple syrup instead of honey?

A: Yes — maple syrup adds a lovely smoky sweetness.

Q: What’s the difference between gammon and ham?

A: Gammon is raw and must be cooked; ham is pre-cooked and ready to eat.

Q: Can I make it spicy?

A: Add chilli flakes or hot English mustard to the glaze for heat.

Q: What sides go best with gammon?

A: Roasted root veg, creamy mash, and mustard sauce are classic pairings.

Q: Should I serve it hot or cold?

A: Both work well — hot as a main, cold in salads or sandwiches.

Q: Can I cook gammon the day before?

A: Yes — reheat gently or serve cold with condiments and salad.

Pernil glaceado com mel e mostarda com raízes assadas

Honey & Mustard Glazed Gammon with Roasted Root Vegetables

Rated 5.0 stars by 1 users

Cuisine

British

Servings

Prep Time

20 minutes

Cook Time

1 hour 5 minutes

Calories

425

Gammon is a timeless British classic — versatile, deeply satisfying, and perfect for everything from festive centrepieces to hearty weekday roasts.

This honey and mustard glazed version brings just the right balance of savoury depth and sticky sweetness. As the fat crisps under the glaze, you get a golden, caramelised crust that complements the juicy interior of the meat.

Roasted root vegetables, caramelised at the edges and spiced with herbs, round out the plate with a rustic charm that makes this dish feel homey and elegant all at once.

Whether served fresh from the oven on a cold Sunday afternoon or prepped in advance and served cold with pickles and salad, this gammon is a true crowd-pleaser that elevates a simple joint of meat into something special.

Image of Honey & Mustard Glazed Gammon with Roasted Root Vegetables

Ingredients

1.2kg unsmoked gammon joint (boneless)
1 onion, halved
2 bay leaves
1 teaspoon black peppercorns
1 tablespoon wholegrain mustard
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon brown sugar

For the roasted vegetables

3 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon thyme leaves
Salt and pepper, to taste

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Directions

Place the gammon in a large pot, cover with cold water, add onion, bay leaves, and peppercorns. Bring to a boil, then simmer gently for 1 hour.
Meanwhile, preheat oven to 200°C (390°F). Toss chopped vegetables with oil, thyme, salt, and pepper, and spread on a roasting tray. Roast for 40 minutes, turning once.
Remove gammon from the pot and let cool slightly. Peel off any skin, leaving a thin layer of fat.
Score the fat in a criss-cross pattern. Mix honey, both mustards, and brown sugar to form a glaze.
Place gammon in a roasting tray, brush generously with the glaze, and roast for 20–25 minutes until golden and caramelised.
Let rest for 10 minutes before slicing. Serve with roasted vegetables.

Nutrition

Serving Size: 1
per serving: Calories; 425

Amount/Serving % Daily Value

Fat: 19 grams; 24%
Saturated Fat: 6 grams; 30%
Cholesterol: 95 milligrams; 32%
Sodium: 950 milligrams; 41%
Carbs: 24 grams; 9%
Protein: 39 grams
Sugar: 14 grams
Fiber: 4 grams; 14%

Dicas para cozinhar presunto

Cozinhe delicadamente antes de assar para mantê-lo macio.
Retire a pele após a fervura para revelar a gordura para glacear.
Marque a gordura para ajudar o esmalte a caramelizar e grudar.
Não pule o tempo de descanso antes de fatiar.
Use um termômetro de carne – a temperatura interna deve atingir 70°C (160°F).
Experimente suco de maçã ou cidra no líquido fervente para dar sabor extra.
Faça cobertura extra para regar no meio da torrefação.
Adicione o cravo à gordura marcada para dar um toque festivo.
Use as sobras em sanduíches ou em bolhas e rangidos.
Guarde as fatias na geladeira por até 3 dias – muito frias também!

Sirva com sugestões

Purê de batata cremoso
Repolho roxo refogado
Queijo couve-flor
Beterraba ou cebola em conserva
Verduras com manteiga
Molho de mostarda
Pudins de Yorkshire
Compota de maçã
Pãezinhos crocantes
Bolha e rangido de sobras

Perguntas frequentes

P: Preciso molhar o presunto primeiro?
R: A maior parte do pernil de supermercado é suave o suficiente para não ser demolhado, mas se não tiver certeza, deixe de molho por 4 a 6 horas para reduzir o sal.

P: Posso cozinhar presunto em panela elétrica?
R: Sim – cozinhe em fogo baixo por 6–8 horas com aromáticos, depois glaceie e termine no forno.

P: Posso congelar o presunto cozido?
R: Com certeza - corte e congele em porções, bem embrulhadas, por até 3 meses.

P: Como posso saber quando o pernil está cozido?
R: Use um termômetro – 70°C (160°F) internamente ou certifique-se de que os sucos escorra claros quando perfurados.

P: Posso usar xarope de bordo em vez de mel?
R: Sim – o xarope de bordo adiciona uma adorável doçura esfumaçada.

P: Qual é a diferença entre presunto e presunto?
R: O presunto é cru e deve ser cozido; o presunto está pré-cozido e pronto para comer.

P: Posso torná-lo picante?
R: Adicione flocos de pimenta ou mostarda inglesa quente à cobertura para aquecer.

P: Quais lados combinam melhor com o gamão?
R: Vegetais de raiz torrado, purê cremoso e molho de mostarda são combinações clássicas.

P: Devo servir quente ou frio?
R: Ambos funcionam bem – quente como prato principal, frio em saladas ou sanduíches.

P: Posso cozinhar presunto no dia anterior?
R: Sim – aqueça delicadamente ou sirva frio com condimentos e salada.

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Pernil glaceado com mel e mostarda com raízes assadas

Honey & Mustard Glazed Gammon with Roasted Root Vegetables

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

For the roasted vegetables

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Dicas para cozinhar presunto

Sirva com sugestões

Perguntas frequentes

Chef's Recommendation

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Honey & Mustard Glazed Gammon with Roasted Root Vegetables

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

For the roasted vegetables

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Dicas para cozinhar presunto

Sirva com sugestões

Perguntas frequentes

Chef's Recommendation

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