A glossy, golden, sticky-glazed ham is the star of the Christmas Eve supper, the Boxing Day buffet and every sandwich in between. Gently simmering a gammon joint in cider keeps it moist and seasons it from the inside, then a quick blast in a hot oven with a honey and mustard glaze gives it a beautifully caramelised finish. It can be cooked a day ahead and serves 8 to 10, hot or cold.
Ingredients
- 2kg boneless unsmoked gammon joint (smoked works too)
- 1 litre dry cider
- About 1 litre water, to cover
- 1 onion, halved, 2 carrots and 2 celery sticks, roughly chopped
- 2 bay leaves and 1 tsp black peppercorns
For the glaze:
- 3 tbsp runny honey
- 2 tbsp wholegrain mustard
- 2 tbsp soft dark brown sugar
- About 20 whole cloves, for studding (optional)
Method
- Check the packaging. Some gammon needs soaking in cold water for several hours to remove excess salt, others do not.
- Put the gammon in a large pan with the cider, vegetables, bay leaves and peppercorns. Add enough water to just cover the joint. Bring to the boil, skim off any scum, then reduce to a gentle simmer and partly cover.
- Simmer for 20 minutes per 450g, which is about 1 hour 30 minutes for a 2kg joint. Lift out onto a board and leave to cool for 15 minutes. Keep the stock.
- Heat the oven to 200°C (180°C fan) / gas 6. Cut off the skin, leaving a thin layer of fat. Score the fat in a diamond pattern and stud with cloves if using.
- Mix the honey, mustard and sugar and spread over the fat. Place in a foil-lined roasting tin.
- Roast for 20 to 30 minutes, basting halfway through, until glossy and caramelised. The ham should be piping hot throughout.
- Rest for 15 minutes before carving, or cool completely and serve cold.
What to serve with Christmas ham
Hot with roast potatoes, red cabbage and parsley sauce, or cold with chutney, piccalilli, pickles, crusty bread and a wedge of mature cheddar. It is also perfect for bubble and squeak on Boxing Day.
Tips
- Taste the stock before using it for soup. It can be salty, so dilute it or use only a little.
- Cook it a day ahead and glaze just before serving for stress-free entertaining.
- Keep leftover ham wrapped in the fridge for up to three days, or freeze sliced ham for up to two months.
FAQs
Do I need to soak gammon before cooking?
It depends on the cure. Check the packaging. If it says to soak, leave it in cold water for the time given, then drain before simmering.
Can I cook the ham in a slow cooker?
Yes. Cover with the cider and water and cook on low for 5 to 6 hours for a 2kg joint, then glaze and finish in a hot oven.
What is the difference between ham and gammon?
Gammon is the raw cured leg of pork. Once cooked, it is called ham.
How do I know the ham is cooked?
It should be piping hot throughout, the juices should run clear and a thermometer should read at least 70°C in the centre.
Related reading
- Boxing Day Turkey & Ham Pie Recipe
- Braised Red Cabbage Recipe: Apple, Spice & Red Wine Vinegar
- Cranberry Sauce Recipe: Easy Homemade with Orange & Port
- More game and country recipes
- The Field Guide: country clothing and countryside know-how
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