Festive Ham

This was something my dad made around this time of year and I looked forward to it so much! I honestly believe it is the most delicious Christmas meat – it is perfect to serve as a main course and equally as good to have as part of an amazing holiday buffet! This recipe is adapted from a Gordon Ramsey recipe (I am not certain whether this is the same recipe my dad adapted as all of his recipes have additions – but that’s what makes a good home chef right?! I think so!) This is the closest in taste I have found and it is so, so delicious! The glaze on this ham, well I could drink it if I am being honest, but the way it crisps up the outer layer and gives the ham a delicious coating is unbeatable! The stock you get is also out of this world, this week I added it to my pumpkin soup in place of the chicken stock and it gave it a whole new festive flavor, which was perfect for bringing an October soup into December! Another great thing about this recipe is it looks beautiful from start to finish (in my opinion!!) and it also makes your house smell incredible!

I couldn’t be more excited for you to try this one, so please, add it to your festive menu this year and you will not regret it! 

Festive Ham
Serves 8
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Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 30 min
Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 30 min
Ingredients
  1. 3kg boneless gammon joint
  2. 4 medium carrots, peeled and chopped
  3. 2 leek, cleaned and chopped
  4. 1 onion, peeled and sliced
  5. 1 tsp black peppercorns
  6. 1 tsp cumin seeds
  7. 1 cinnamon stick
  8. 3 bay leaves
  9. 8 whole cloves (+ plenty more for the second part!)
For the Glaze
  1. 100g light brown sugar
  2. 50ml Port
  3. 25ml sherry vinegar
  4. 125g honey
Instructions
  1. Put the gammon into a large saucepan and cover with cold water form the tap.
  2. Add carrots, leeks, onion, peppercorns, cumin seeds, cinnamon stick and bay leaves.
  3. Bring pot to the boil, then turn it down to a simmer and cook for 2.5 hours.
  4. Make the glaze now - put the sugar, port, sherry vinegar and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3 minutes, until you have a thicker syrup.
  5. Allow the ham to cool a little, remove it from the pan and place on a chopping board. (Save the stock! It makes soups so good!!)
  6. Preheat the oven to 350 F
  7. If your ham is held together with string - remove the string first and then cut the skin from the ham, leaving behind a nice layer of fat. Score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat.
  8. Stud the centre of each diamond with a clove (this takes a little patience but is so worth it!)
  9. Put your ham into a roasting pan with sides and pour over half of your glaze.
  10. Put in the pre-heated oven for 15 mins
  11. Remove from the oven and brush or pour on the remaining glaze and roast for 20-25 minutes (check on it half way through to make sure your oven is still at the correct temp and it isn't burning!)
  12. Remove the ham form the roasting dish and let it rest on a wooden chopping board for 10 mins before slicing and serving! (It also helps to remove the cloves first before slicing so that your guests don't have to!)
Adapted from Gordon Ramsay - Christmas Cookbook
Adapted from Gordon Ramsay - Christmas Cookbook
IVGreenhouse - Exploring Food http://www.ivgreenhouse.com/
December 12, 2016
December 16, 2016

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2 Comments

  1. Kathy

    December 14, 2016

    Looks delicious, Naomi!!!

  2. Chlo

    December 14, 2016

    Ahh reminds me of festive times! Yummy!

Comments are closed.

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