How long does Glazed Christmas gammon take to make?

It takes about 3 hours in total.

Which allergens does Glazed Christmas gammon contain?

It contains celery, mustard and sulphites. It may contain traces of soya and milk. Always check the labels of the products you use.

How long does Glazed Christmas gammon keep in the fridge?

Up to 4 days in the fridge, in a closed container. It can also be frozen.

Glazed Christmas gammon

Name: Glazed Christmas gammon
Cook time: 183 min
Total time: 183 min
Yield: 8
Cuisine: British
Ingredients: 1 u Onion; 2 u Carrot; 1 u Celery; 2 leaves Bay Leaf; 2 tablespoons Brown Sugar; 2 tablespoons Honey; 30 u Cloves; 2 tablespoons English Mustard; 1 teaspoon Peppercorns; 2 kg Ham; 1 l Cider; 3 tablespoons Jam; Water

Jamón glaseado

Easy

Contains allergens

ApioMostazaSoja(may contain)Leche(may contain)Sulfitos

Author: Equipo Cocinoa
Preparation time: 3 hr
Servings: 8

Summary

An easy recipe for 8 servings. It takes about 3 hours to make. It is nut-free.

The British Christmas ham: a cured gammon joint gently simmered with vegetables and cider, then glazed in the oven with honey, Seville orange marmalade, mustard and cloves over a diamond-scored fat layer. Hot on the day and cold for the leftovers.

Ingredients

8 servings

1 u Onion (quartered)
2 u Carrot (in chunks)
1 u Celery (stick, in chunks)
2 leaves Bay Leaf
2 tablespoons Brown Sugar
2 tablespoons Honey
30 u Cloves (whole, one per diamond)
2 tablespoons English Mustard (or Dijon)
1 teaspoon Peppercorns (black)
2 kg Ham (a boneless raw gammon joint with its fat, or a cooked ham joint)
1 l Cider (dry, you can simmer it in water alone) (optional)
3 tablespoons Jam (Seville orange marmalade)
Water (enough to cover)

Instructions

If you are using raw gammon, ask your butcher or check the label whether it needs soaking. If it is very salty, soak it in cold water in the fridge overnight, changing the water once or twice. If you are using cooked ham, go straight to step 4.
Put the joint in a large pan with the onion, carrot, celery, bay leaves and peppercorns, and cover with the cider and enough water. Bring slowly to the boil and skim off any scum.
15 min
Turn the heat down so the liquid barely trembles, half cover and simmer for about 45 minutes per kilo (around an hour and a half for 2 kg), until the centre reaches 70 °C. Leave it to cool for 15 minutes in the liquid, then lift it out.
105 min
Preheat the oven to 200 °C conventional (180 °C fan). Cut off the rind with a sharp knife, leaving a layer of fat about 5 mm thick. If you are starting with cold cooked ham, warm it through first, covered, as explained in the notes.
10 min
Score the fat diagonally every 2 cm, first one way and then the other, to make diamonds, without cutting into the meat. Stud the centre of each diamond with a clove.
10 min
Warm the marmalade, honey, mustard and brown sugar in a small pan, stirring, until well combined.
3 min
Put the joint in a foil-lined roasting tin, fat side up, and brush it with half the glaze. Bake for 10 minutes, brush with the rest and bake for another 10 to 15 minutes, until glossy, well caramelised and catching in places. Keep an eye on it at the end, as the sugar burns quickly.
25 min
Leave it to rest for 15 minutes before carving into thin slices. Serve hot, warm or cold.
15 min

Notes

In British and Irish homes glazed ham is one of the festive classics: it is served hot on Christmas Eve or alongside the turkey on Christmas Day, and cold on Boxing Day with pickles, chutney and jacket potatoes, then fills sandwiches for days. There are two starting points. Gammon is a hind leg joint of pork cured in brine but still raw, so it has to be cooked before glazing; once cooked, it becomes ham. If you use a whole cooked ham joint, it is already cooked: skip the soaking and simmering, warm it covered in foil at 170 °C for about 20 minutes per kilo and glaze it the same way. In Spain gammon is hard to find; the closest things are Galician lacón (cured pork foreleg, which needs soaking) or a cooked ham joint with its fat on, which you can order from a delicatessen. Serrano or Iberian ham will not work: it is cured to be eaten raw and turns tough and very salty when cooked. Raw gammon must reach 70 °C in the centre while it simmers. Make-ahead plan: simmer the joint one or two days ahead, let it cool and keep it wrapped in the fridge; on the day, glaze it from cold (allow 15 minutes more in the oven, covered at first). It keeps for 4 days in the fridge and the slices freeze well for up to 2 months. Pick out the cloves as you carve. If the cooking liquid is not too salty, use it for a split pea or lentil soup.

More information

Guide indicatorsDifficulty, quality and data reliability

Guide indicators

Estimated difficulty81/100
Recipe completeness65/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

StorageKeeps 4 days in the fridge

Cuisine: BritishKeeps 4 days in the fridgeFreezer friendlyGood for batch cooking

Frequently asked questions

How long does Glazed Christmas gammon take to make?: It takes about 3 hours in total.
Which allergens does Glazed Christmas gammon contain?: It contains celery, mustard and sulphites. It may contain traces of soya and milk. Always check the labels of the products you use.
How long does Glazed Christmas gammon keep in the fridge?: Up to 4 days in the fridge, in a closed container. It can also be frozen.
Which diets is this recipe suitable for?: It is nut-free.