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Glazed ham

Glazed gammon studded with cloves on blue and white platter. Slices of ham. Bowls of baked potatoes, coleslaw, pickled pears, pickled onions, chutneys, cheeses, wine glasses, bottle of Breton cider, cheese biscuits. Lit candle in glass . White place mats. Wooden surface.

The ham can be made a day or two before needed and kept wrapped in foil in the fridge. I usually make it on Christmas Eve to serve on Boxing Day, so it doesn’t interfere with Christmas Day cooking. Usual Boxing Day accompaniments to the ham are coleslaw or Waldorf salad, baked potatoes, pickles and chutneys. If it’s a big buffet party, you could also serve pork pies and a selection of cheeses. It’s a good excuse to focus on traditional British cheeses such as Stilton, Cheddar, Wensleydale and Cheshire which also go well with pickles and chutneys.

Equipment

  • Weighing scales
  • Measuring jug
  • Large heavy bottom saucepan
  • Colander
  • Small saucepan
  • Roasting tin

Preparation method

  • Place the ham in the large saucepan and cover with water.
  • Stick the cloves into the onions and place in the saucepan with the carrots, bouquet garnie and peppercorns.
  • Bring to the boil, reduce the heat and simmer gently for 3 hours.  Take off the heat and allow to cool for 20 minutes.
  • Place the colander in the sink.
  • Remove the ham from the water and place in the colander to drain.
  • Preheat the oven to 200C/400F/gas 6.
  • Place the gammon in the roasting tin skin side up.
  • With a sharp knife cut off the top layer of skin, leaving as much fat as possible.
  • Cut diagonally into the fat (avoiding cutting into the meat) to make a diamond pattern. Space the cuts 2cm apart. Stick a clove into each diamond.
  • Place the port and honey in the small saucepan and bring to the boil, reduce the heat and simmer for 5 minutes.
  • Very slowly pour the port and honey mixture over the gammon.
  • Rub in as much muscovado sugar as the gammon needs to cover the whole surface.
  • Place in the preheated oven for 15 minutes.
  • Remove from the oven and baste with any glazing liquid that has collected at the bottom of the tin.
  • Return to the oven for a further 10 minutes.  The surface of the ham should have started to caramelise, and the edges of the diamonds should be a dark brown.  You may need to baste and return to the oven again to achieve this.
  • Remove from the oven and allow to cool to room temperature.
  • Cover with foil and place in the fridge until needed.

Tip: When you have removed the ham from the saucepan boil the remaining liquid and vegetables until reduced by a half. Strain into a large jug and pour into freezer bags or containers and pop in the freezer. This ham stock is perfect for making pea and ham soup which is a wonderful winter warmer during the months following Christmas.

Georgian

Serves:

Ingredients

  • 4.5 kg unsmoked gammon
  • 2 onions, peeled
  • 10 cloves
  • 2 carrots, peeled and roughly chopped
  • Bouquet garni made with a sprig of parsley, sprig of thyme, bay leaf tied to a stick of celery
  • 10 black peppercorns

For the glaze

  • 100 ml port
  • 100 g honey
  • Light muscovado sugar
  • Whole cloves

Nutrition

Nutrition Facts
Glazed ham
Serving Size
 
100 g
Amount per Serving
Calories
122
Percent of Daily Value*
Fat
 
2.4
g
4
%
Saturated Fat
 
0.9
g
6
%
Cholesterol
 
22
mg
7
%
Sodium
 
900
mg
39
%
Potassium
 
165
mg
5
%
Carbohydrates
 
7.3
g
2
%
Sugar
 
5
g
6
%
Protein
 
18
g
36
%
Calcium
 
6
mg
1
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Gammon

Boxing Day, Christmas

© Dr Caroline Gordon 
2025
Illustrations by Chichi Parish