Christmas food recipes

Christmas gammon recipe

  1. This recipe uses a 1.5kg unsmoked gammon joint and serves around 8 people. First prep the veg. Chop 1 carrot and 2 celery sticks, and halve 1 onion.
  2. Put the gammon into a large pan and pour over 2 litres dry cider. Add the carrot, onion, celery, 2 fresh bay leaves, and 6 black peppercorns. Bring to the boil, turn down the heat and simmer for 1 hour. Drain and discard the veg – you can save the cooking liquid as stock for another dish. Leave to cool.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Once the gammon has cooled slightly, use a small sharp knife to remove the skin, making sure you leave a 1cm (½in) thick layer of fat all over the top. Score the fat into diamond shapes and press a whole clove into the middle of each diamond.
  4. Mix 1 tablespoon mustard powder and 2 tablespoons demerara sugar together with ½-1 tablespoon hot water to make a thick paste. Cool a little and then spread over the top of the joint.
  5. Get a roasting tin with a rack. Line the tin with foil and place the gammon on the rack. Pour a small ladleful of the cooking liquid into the base of the tin (this stops the meat drying out) and bake in the oven for 25-30 minutes or until rich and golden on top. Baste once or twice with the juices in the base of the tin during cooking. Remove from the oven and rest for 10 minutes. Then it’s ready to slice and serve.

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Christmas gammon recipe

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Showing 1 to 9 of 9 items

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