For the ultimate, easy yet delicious roast dinner, you must try this slow roasted honey ham! It is naturally gluten free (and dairy free) and makes for a brilliant Sunday roast or feast centerpiece. Perfect for when you want to whip up dinner for friends and family without having to faff around in the kitchen for hours.
The ham slow cooks in pineapple juice for 4 hours in the oven, before a final roast for 30 minutes smothered in a treacle honey marinade. The result – a perfect slow-cooked ham that falls apart into delicious melt-in-the-mouth chunks.
You can also do the slow cooking stage the day before if needed, just add 15 minutes of cooking at 180C before you crank the oven up to 200C for the final 30 minutes of roasting with the marinade.
This is a recipe you’ll make again and again, as it really is incredibly simple and yield the most delicious roast ham. If you are won’t what to serve with it, why not try my cauliflower cheese recipe (the perfect partner for salty meats). Add in a few roast potatoes and some veggies and you’ll have the best meal ever!
Slow Roasted Ham
- 1.3kg gammon joint
- A 400-500g tin of pineapples chunks in juice
- 2 heaped tsp treacle
- 4 heaped tsp honey
- 1 heaped tsp wholegrain mustard
- 2 heaped tsp brown sugar
- Preheat the oven to 150C (fan).
- Take a medium-sized casserole dish (with a lid) and place the gammon joint in the dish so that it fits quite snuggly, with a little room around the edge.
- Drain off the pineapple juice into a measuring jug, then top up with water so you have about 600ml liquid.
- Tuck the pineapple chunks around the gammon and pop and extras on top. Then, pour the juice and water into the casserole dish, covering the ham around 2/3 of the way up the dish.
- Pop the lid on the casserole dish and then place in the over to slow-cook for 4 hours at 150C. After two hours of cooking, turn the gammon and top up the water level slightly to stop it drying out.
- Take the gammon out of the casserole dish and place in a roasting pan – the pineapple chunks go on the bottom of the pan underneath the gammon and around the edges. The fat should be facing up – use a knife to gently criss-cross the fat, as this will help it crisp up during the final stage of roasting. Turn the oven up to 200C (fan). Save the ham juice in a jug, as you will need a little for the marinade and it makes a lovely sauce for serving.
- To make the marinade, mix the treacle, honey, mustard, brown sugar and 2 tsp of the juice from the ham. Smoother all over the ham and then the ham goes back into the oven for a final 30 minutes of roasting at 200C.
- Now the slow roasted ham is ready to serve. Pop it on a large serving plate with the pineapple heaped on one side. Using two forks to shred the slow roasted ham into rough chunks and then serve with the ham juice (heated) and trimmings of your choice. Try serving with potatoes and lots of veggies for a festive feast!
The slow roasted ham leftovers are also brilliant for sandwiches, salads and pea and ham soup in the following days…that is assuming your guests don’t gobble this tasty sticky ham all up!