with Aioli’s Sweet Mustard Sauce (Serves 3-4) 

The flavour-packed mustard sauce from Aioli is utterly dreamy and complements the sweet and salty (and oh-so-juicy) gammon very well.


“Be careful not to burn the glazed ham, keep a close eye. This very special homemade sweet mustard sauce recipe is from Annalize Buchanan’s Great Grandmother.” - Chef Ollie Swart of Aioli


Method of Cooking:
Hob & Oven

Effort Level: Easy


Active Time: about 40 minutes

Start to Finish: about 3 hours

Utensils you’ll need at home:


Roasting tray

Serving equipment  

Measuring spoons

Ingredients you’ll need at home:

10 black peppercorns

2 tablespoons of wholegrain mustard

2 tablespoons of honey

1 teaspoon of apple cider vinegar or white / red wine vinegar

1 teaspoon of brown sugar

1 tablespoon of oil

Optional ingredients (not essential):

250ml of white wine

2 clove buds

2 bay leaves


  • Place the gammon in a pot along with 1-2 roughly diced carrots, 1 roughly chopped onion, 10 black peppercorns, 250ml of white wine (optional), 2 cloves (optional), 2 bay leaves (optional). Then, fill the pot until the gammon is covered with water.
  • Bring to a boil, then down to a simmer for 1 ¼ hours.
  • Remove the gammon from the pot (discard the liquid). Place it on a roasting tray, and once cool enough to handle, score the skin and fat (unless already done). Score it by slicing into the skin and fat on the diagonal with incisions about 2-3cm apart. Then repeat on the opposite diagonal creating a criss cross pattern. Cover and set aside (if you are not baking it at this stage).
  • Whisk together the ingredients for the glaze – 2 tablespoons of whole grain mustard, 2 tablespoons of honey, 1 teaspoon of apple cider vinegar, ½ a lemon’s juice, 1 teaspoon of brown sugar, and 1 tablespoon of oil. These quantities are enough for 1 gammon. Set aside until required.
  • Preheat the oven to 180°C. Give the glaze a shake and pour it evenly all over the gammon.
  • Cook in the hot oven for about 1 ¼ hours, glazing the gammon in the tray juices every 20 minutes or so.
  • Remove the gammon from the oven and leave to rest for 15 to 20 minutes at least.

NOTE: This entire recipe can be done ahead of time, simply keep the cooked gammon outside of the fridge, and serve at room temperature.

  • Carve the gammon before serving on your feast table aside your sweet mustard sauce from Aioli.