Christmas gammon

    3 hours 20 min

    This honey and clove infused ham is a must-have at our Christmas table and complements Christmas dinner perfectly. We fry leftover slices and serve with poached eggs for a tasty Boxing Day breakfast.


    48 people made this

    Makes: 1 Christmas gammon

    • 1 medium to large gammon
    • whole cloves
    • 100g acacia honey
    • 3 to 4 handfuls soft brown sugar

    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. Boil gammon off in plenty of water until the meat is tender, about 2 hours. Top up with hot water from the kettle as needed.
    2. Remove from the pot (you can keep stock for lentil soup) and place on a large roasting tray.
    3. Using a sharp knife, peel away the thick, coarse layer of fat, leaving a fat layer around 2mm thick.
    4. Using the knife, score the fat in diagonal lines then turn the gammon and score in the opposite direction creating a diamond pattern. Push in cloves in the centre of each diamond.
    5. Drizzle honey over the top of the gammon until all fat, cloves and meat are covered, then take handfuls of soft brown sugar and pack onto the honey.
    6. Put in a 190 C / Gas 5 oven until the fat and sugar have caramelised and is golden brown and crisp, about 45 minutes. Let cool slightly, then carve.

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    I made this for Christmas this year and it was the nicest most tender and tasty piece of gammon I have ever had! I am making it again for our new years day dinner because it was eaten so quickly!  -  31 Dec 2013