Baked Honey & Mustard Gammon

• 4 kg boneless gammon
• Sprigs of parsley and thyme
• 2 bay leaves
• 2 onions
• 3 carrots
• 4 celery stalks
• 12 whole cloves or more if needed
• Cake flour, to sprinkle

• Glaze:
• 125 ml KNORR Honey & Mustard Salad Dressing
• 100 ml honey
• 200 ml brown sugar
• 5 ml ground cinnamon
• 5 ml ground ginger


  1. Place the gammon in a large pot and cover with water
  2. Allow to simmer slowly for 5-7 minutes as to heat up the gammon and remove the saltiness
  3. Add the herbs, onions, carrots and celery to the saucepan and simmer very slowly for 2 hours
  4. Leave it to cool for about an hour in the liquid
  5. (If you are serving it cold, let it rest in the liquid overnight to prevent it from drying out)
  6. Lift it out of the saucepan carefully and peel off the skin, leaving behind a layer of fat
  7. Score the fat into diamond shapes and press a clove into the centre of each diamond and sprinkle the gammon with cake flour, patting it down loosely
  8. Put the ham, fat side up, into a large baking dish containing 2 cm of water
  9. In a saucepan, bring the KNORR Honey & Mustard, honey, sugar and spices to the boil, stirring until the sugar dissolves and the mixture is well combined
  10. Bake at 180 C for half an hour, basting with the glaze every 10 minutes during the cooking time
  11. Decorate with glace cherries and serve hot or cold