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Glazed gammon joint

  • Prep time 1 hrs
  • Cook time 2 hrs 30 mins
  • Serves 4

Ingredients

  • 1 piece of Gammon
  • 2 sticks of celery
  • 2 carrots- halved lengthways
  • 1 tablespoon black peppercorns
  • 2 star anise
  • Bouquet garnish – rosemary, thyme and bay leaves.
  • 500 ml cola or apple cider (or just water)

For the glaze (make double if you want a pouring sauce):

  • 70g clear honey
  • 2 tablespoons soft brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon English mustard
  • 2 tablespoons marmalade
  • Grated rind 1 orange
  • Cloves
  • Orange slices (optional)

Method

This is the best glazed gammon recipe – in our opinion! Perfect for entertaining or for a festive gammon joint.



  1. Take the gammon out of the fridge and leave for 30 minutes.
  2. Place the celery, carrots, peppercorns and star anise in a large pan.
  3. Place the gammon in the pan and then pour over the liquid. Top up with cold water just to cover the meat.
  4. Bring to the boil and then put a lid on the pan and simmer for the time stated.
  5. 20 minutes per 450g plus 20 minutes over. Ensure the gammon reaches an internal temperature of 75’C.
  6. Allow to sit in the cooking liquid for at least 30minutes.
  7. Remove and when cool enough to handle remove the skin ensuring you leave the fat layer on the meat.
  8. Use a knife to make a diamond pattern and place a clove in the diamonds.
  9. Mix all the ingredients for the glaze together.
  10. Line a roasting tin with foil and a square of bakewell paper. Place the gammon on top and bring up the foil up the sides and exposed edges.
  11. Pour half the glaze over the top and place in a hot oven for 10 minutes.
  12. Add the sliced orange or satsuma into the roasting tin (optional)
  13. Pour the rest of the glaze over and place back in the oven for another 10 minutes.
  14. Allow to rest for 30 minutes before carving.

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