With Christmas nearly here we thought we'd serve up a classic. A festive favourite, this honey-glazed ham combines the rich, savoury taste of gammon with a sweet and sticky glaze. Perfect as a Christmas centrepiece or for a Boxing Day buffet, this dish is as easy as it is impressive.
Ingredients:
- 2–3kg Welsh gammon joint
- 4 tbsp honey
- 3 tbsp brown sugar
- 2 tbsp wholegrain mustard
- 1 tsp ground cloves (optional)
- 1 onion, halved
- 1 carrot, chopped
- 2 bay leaves
- 6 peppercorns
Instructions:
-
Boil the Gammon:
Place the gammon joint in a large pot. Add the onion, carrot, bay leaves, and peppercorns. Cover with cold water, bring to the boil, and simmer for about 1.5–2 hours (20 minutes per 450g). This keeps the meat tender and reduces saltiness. -
Prepare the Glaze:
While the gammon cooks, mix the honey, brown sugar, mustard, and cloves in a bowl to form a sticky glaze. -
Cool and Score:
Once boiled, remove the gammon and allow it to cool slightly. Preheat your oven to 200°C (180°C fan). Carefully remove the skin, leaving a thin layer of fat. Score the fat in a diamond pattern and stud with cloves for decoration (optional). -
Glaze and Roast:
Place the gammon on a roasting tray. Brush generously with the glaze and roast for 20–30 minutes, basting every 10 minutes until caramelised and golden. -
Rest and Serve:
Allow the ham to rest for 10 minutes before slicing. Serve warm as part of a Christmas dinner or cold in sandwiches and salads.
This ham is versatile, festive, and crowd-pleasing—perfect for your holiday spread!