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Written by A Glazed Ham Recipe from Gordon Ramsay, designed for Christmas, good any time of year!
I really enjoy my Gammon and often make all year round. I replace the leeks with celery sticks, use a soft brown sugar instead of demerara, and a good red wine vinegar as a substitute for the sherry vinegar.
Gordon says that a lovely glazed ham is a great staple in his holiday menu because it’s also delicious served cold. This is perfect for the many South Africans who have opted for a ‘cold’ Christmas lunch around the pool.
So, roast on the day if serving hot, or up to 2 days ahead if serving cold.
Serve with either Mrs Balls Peach Chutney or a good strong mustard or try your hand at Gordon’s Chutney an extra on the you tube above!
For more go to Gordon Ramsay’s ‘Ultimate’ Christmas Recipe Menu.
| Boneless Gammon Joint | 3 | kg | Unsmoked |
| Carrots | 4 | medium | chopped |
| Leek | 1 | large | chopped |
| Onion | 1 | large | chopped |
| Black Peppercorns | 1 | teaspoon | |
| Corriander Seeds | 1 | teaspoon | |
| Cinnamon | 2 | sticks | |
| Bay Leaves | 2 | ||
| Cloves | 1 | handful | |
| The Glaze | |||
| Demerara Sugar | 100 | g | |
| Madeira Wine | 50 | ml | |
| Sherry Vinegar | 25 | ml | |
| Honey | 125 | g |
1 . Place the gammon in a large pan and cover with cold water.
2 . Add the Carrots, Onion, Leek, Cinnamon (break sticks in half), Peppercorns, Coriander seeds and Bay leaves.
3 . Bring to the boil, then turn down to simmer for around 2 1/2 hrs, topping up the water with boiling water if necessary.
4 . Scoop off any impurities that rise to the top.
5 . Carefully pour the liquid away (Gordon likes to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/170C fan/gas.
6 . Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat.
7 . Score the fat all over in a criss-cross pattern, then stud cloves all over the ham.
Cooking:
1 . To make the glaze, put the Sugar, Vinegar and Maderia in a pan and bring to boil.
2 . Add the Honey, bring to a boil and remove from the heat.
3 . Pour half of the glaze over the fat of the ham, roast for 15 minutes.
4 . Pour over the rest and return to the oven for another 35 minutes, basting with the pan juices 3-4 times as it bakes.
5 . Turn the pan around a few times during cooking, so the fat colours evenly, and keep basting.
6 . Remove from the oven and allow to rest for 15 minutes before carving.
7 . This can be roasted on the day or up to 2 days ahead and served cold.
Source: gordonramsay.com
