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Honey Glazed Ham Recipe | Gordon Ramsay

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.

Honey Glazed Ham Recipe | Gordon Ramsay

Serving: 8-10 | Prep: 20 min | Cooking: 4 hrs

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.

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.



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Some say he holds the world record for potatoes peeled in a minute. It is believed he set this record as a 6 year old while living at the ANC camp in Tanzania during the 1970's