× This website uses cookies, please read and understand our cookie policy.

Festive Gammon Joint

A Christmas ham or gammon is a great way to stretch the same dish across the seasonal menu. Either hot as a roast or cold, with pickles on Boxing day. In this recipe we combine orange juice and Bisto Ham Bouillon, to give a sweet smokey flavour and then glaze this with honey, marmalade and a touch of mustard.

Prep Time: 20 mins
Cooking Time: 3 hours 30 mins
Serves: 10 - 12

Ingredients

  • 3kg Gammon joint
  • 1ltr Fresh orange juice
  • 1ltr Bisto Ham Bouillon (made as per instructions)
  • 8 Cloves (plus extra to stud the ham, if required)
  • 2 Small onions, peeled & halved
  • 2 Bay leaves

For the glaze

  • 60g Soft brown sugar
  • 10ml Fresh orange juice
  • 20g Clear honey
  • 45g Orange marmalade
  • 25g Wholegrain mustard

Method

  1. Place the gammon into a large, deep pan and cover with water. Bring to the boil, then take off the stove and drain the water (this will remove some of the ‘scum’ from the fat).
  2. Return the gammon to the pan and cover with the orange juice and the bouillon (the gammon needs to be completely covered and if required, use more of both liquids).
  3. Push two cloves into each onion half and add to the pan along with the bay leaves.
  4. Cover with a lid and bring to the boil, then reduce the heat to a simmer and cook gently for 3 hours, adding more hot water to the pan as necessary.
  5. Preheat the oven to 180°C.
  6. Remove the gammon from the pan and place into a roasting tin. Carefully remove the skin, leaving behind a thin layer of fat.
  7. Score the fat on the gammon in a diamond pattern with the tip of a sharp knife, then stud the centre of each diamond with a clove (note: whole cloves can taste bitter, if served in the ham).
  8. For the glaze, mix together all of the glaze ingredients in a bowl and spread the glaze evenly over the gammon.
  9. Roast the gammon in the oven for 20 - 30 minutes, basting frequently with the glaze and pan juices, until the gammon is golden-brown.
  10. Rest for 30 mins, then carve into thick slices to serve hot. Alternatively, the gammon can be eaten cold and sliced.

Additional Tips

Serving Suggestions
Serve with braised or pickled red cabbage.

Check mustard for additional allergen information.