A large gammon or ham has long been associated with Christmas. This Christmas gammon recipe has some delicious glaze suggestions that will make it a really attractive and impressive centerpiece for your festive table.

Our gammon is truly local food produced in our Crouch End shop. We select the best ingredients using Blythburgh free range pork and dry cure for 21 days. This creates a truly exceptional range of gammon for our customers with superior taste and texture. To avoid disappointment come in and see us to order for your Christmas.

Ingredients For Christmas Gammon Recipe

2-4kg boneless gammon joint from Morley Butchers
2 onions
2 carrots
2 celery stalks
4 bay leaves
Black peppercorns
Handful of cloves

Christmas Gammon Recipe cooking method

Place your gammon joint into a large saucepan with a lid. Fill with cold water so that the meat is covered. Bring to the boil over a high heat. If the water is salty pour away and add fresh cold water.

Add the onions quartered, carrots roughly chopped ( washed but no need to peel), celery roughly chopped, the bay leaves and 10 peppercorns. Bring the pan back to the boil.

Cover with a lid and keep the gammon and vegetables at a gentle boil for twenty minutes per 500g.

Once you have reached the calculated cooking time remove the gammon out set to one side and allow it to cool for fifteen minutes. Keep the cooking liquid as it will be perfect for a really tasty soup. Discard the vegetables.

Pre-heat your oven to 200°c/400°F/Gas Mark 6

When cooled remove the skin from the gammon. Try to leave as much as possible of the underlying fat intact. Cut the fat in a diamond or square pattern which will give it an attractive presentation when roasted. Add your cloves at this point pushing one into the centre of each diamond scored in the fat.

Gammon Glaze Suggestions

Spread English mustard thickly over the surface of the joint, next sprinkle evenly about 3 or 4 tablespoons of Demerara sugar. Pat gently to ensure it sticks well or alternatively mix 4 tablespoons of both honey and mustard together. Then brush it evenly over the gammon.

Cook quickly in the hot oven (- the meat is cooked this is just to colour the outside). Check the joint every 5- 10 minutes to make sure the glaze is not burning – Cover it loosely with foil if it starts to look too brown on top. The gammon is ready when the fat is glossy and golden brown. NB Sugars go black very quickly under a hot grill.

Remove the gammon from the oven and set aside to rest in a warm place for at least 20 minutes before carving if eating hot.

Carve and serve on a large pate or platter. Pour any juices from the pan over the slices.