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Gammon Joint with Mustard Sauce

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Now, a gammon joint with mustard sauce is a very old-fashioned recipe that both my gran and my mum turned to for a lazy Sunday dinner. I used to own an old-fashioned stove top pressure cooker but transferred to electric about 20 years ago as it has a timer and lots of settings pre-set for you. I'm using my electric pressure cooker here but you can do this on stove top but, you will need about two hours to cook the meat! I need just 45mins using the pressure cooker. You can flash the joint under a grill or in an air fryer fat side up to brown the fat just prior to serving if you wish.

Anyway, please read on to know how to make this gammon joint with mustard sauce and serve it any day of the week. This is not just for Sunday's! No one will complain I promise!

Click the Method tab below to see a step by step guide with pictures.

gammon slices on plate

ingredients

This is what you need

serves 4 - 6

for the meat

  • 1kg smoked or unsmoked gammon joint
  • 1 large carrot halved
  • 1 stick of celery halved
  • 1/2 white onion
  • 8 black pepper corns
  • 1 large bay leaf
  • 4 cloves
  • 1 pint water*

*or to cover if doing in a pan on the stovetop

for the sauce

  • 50g butter
  • Gammon liquid
  • 1/2 pint Milk or 1/4 pint double cream
  • 1 tsp whole grain mustard
  • 1 tsp Dijon
  • 1 tsp English mustard powder
  • 1 tsp onion powder
  • 1 OXO veg stock cube
  • 50g plain flour
  • 1 medium onion sliced
  • Salt and pepper to taste

for the meat

As I said I'm using an electric pressure cooker but you can do on a hob see below.

Note: If doing on a stove top get your water hot, add your joint then lower the heat and cook for two hours - be guided by the weight and check the packet. If you wish after poaching, flash the joint under a grill or in an air fryer - fat side up to brown the fat just prior to serving.

  1. Add all the ingredients list for the meat to your pot
veg herbs & spices ready for meat
veg in pressure cooker
  1. Top with your gammon joint fat side up
  2. Set to meat and time for 45mins*
gammon after 45 minutes
gammon in pressure cooker 2
  1. Drain and reserve the liquid
  2. Strain out any veg and seasoning
  3. Press the meat with weight I use my pestle & mortar
  4. Leave for at least 30mins
  5. Thinly slice and serve
gammon slices to serve
gammon slices on plate

for the sauce

Firstly, taste your gammon liquid this is important as gammon can be very salty, so we need to reduce or dilute. If it's tasty and right - reduce by half so you can add your milk. If it's too salty - only add some to your milk! Taste, taste, taste, once happy you can add the liquid will to your roux.

cooking liquor from the gammon joint
gammon cooking liquer 3
  1. Melt butter in a small pan
  2. Add ingredients for the sauce*

*bar the liquids & onions

ingredients for the sauce added to melted butter
making roux 1
  1. Stir to form a roux
  2. Heat until it's combined & changes colour
the roux paste
making roux 3
  1. Now add your prepared warm liquid
  2. Whisk until combined & thickened
liquid added and whisked
gammon sauce 1
  1. Put your onion into a microwavable pot
  2. Cook for one minute then shake or stir
soften the sliced onions
onions softened
  1. Cook for another minute, add to your pan with stock cube
onion and stock cube added to sauce
gammon sauce 3
  1. Stir through & leave to cook for 10 mins
cook for ten minutes more
gammon sauce 5
  1. Cover on a low heat until ready to use

Taste, taste, taste to check your seasoning - add pepper and salt if necessary, combine and serve.

mustard sauce for gammon
mustard sauce

Serving suggestion

Sliced gammon with mashed potatoes steamed carrots & roasted cauliflower in a mustard sauce. Delicious!!!

The best bit... I now have a cooked gammon joint & left over liquor for a pie and this is a pie in its oh so truest form -

Chicken & Gammon Pie.