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For the glaze, mix the honey and mustard together and ... The gammon is ready when the fat on top is glossy and golden brown. Cover loosely with foil if the top begins to look too brown.
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Season the outside of the roast with salt and pepper, then rub with the brown sugar ... basting occasionally until the roast is nicely glazed. Transfer the roast to a carving board, cover loosely ...
basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over. Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon ...