When the big day finally arrives, I am sure that you want to be well prepared! This blog post contains lots of delicious recipes for making the most out of your delicious organic gammon. From Coca-Cola ham (a firm favourite in my family!) to a traditional honey glaze, there is lots of different ideas and flavours to experiment with this Christmas.

BBC Good Food have some excellent guides to cooking gammon, including a helpful list of tips and tricks from Tom Kerridge. Take a look here for lots of fab inspiration!

Of course, every recipe needs to start with a good quality gammon joint. Here at Helen Browning’s, our organic gammon joints are produced from the highest quality pork; they are 100% Soil Association certified, free-range and outdoor bred in the heart of the Wiltshire countryside at Eastbrook Farm. You can always be assured of high quality when you choose Helen Browning’s. To purchase our organic Christmas gammon, and to find more delicious Christmas food, take a look here.

Jamie Oliver’s Mulled Wine Ham

Add an extra festive touch to your Christmas gammon with this delicious recipe from Jamie Oliver… it is sure to impress any guest!

Photograph taken by Jamie Oliver

Ingredients:

  • 1 x organic Christmas gammon from Helen Browning’s
  • a few sprigs of woody herbs (such as rosemary and thyme)
  • 3 fresh bay leaves
  • 2 sticks of celery
  • 2 carrots
  • 1 onion
  • 2 cloves of garlic
  • ½ a fresh red chili
  • 1 tablespoon whole black peppercorns
  • olive oil

For the glaze…

  • 1 x 454 g jar of orange marmalade (no-peel)
  • 175 ml full-bodied red wine (such as Rioja)
  • 1-star anise
  • a few cloves, plus extra for the pineapple
  • ½ a stick of cinnamon/1 pinch of ground cinnamon
  • 1 fresh bay leaf
  • 1 clementine
  • 1 x 435 g tin of pineapple rings in juice

Method:

  1. Take your meat out of the fridge and bring it up to room temperature before you cook it.
  2. Place the gammon in your largest pot, then strip in the woody herbs and add the bay. Roughly chop the celery and carrots, peel and quarter the onion, and squash the garlic cloves, then add it all to the pot with the chilli and peppercorns.
  3. Cover with water, bring to the boil, then pop the lid on and simmer gently for 2 hours, or until the meat is tender, turning it halfway, topping up with water occasionally and skimming away any excess fat.
  4. Preheat the oven to 180°C/350°F/gas 4. Transfer the gammon to a large roasting tray (save a little of the stock for later), then carefully remove the skin and discard, keeping the fat on the meat. Score the fat in a criss-cross fashion, then drizzle with 1 tablespoon of oil. Roast the gammon for 20 to 30 minutes, or until lightly golden.
  5. To make the glaze, spoon the marmalade into a non-stick frying pan on a medium heat, pour in the red wine and bring to a simmer, stirring occasionally.
  6. Add the spices and bay, strip in the clementine zest using a speed-peeler, then pour in the pineapple juice, saving the fruit for later. Allow to bubble away and reduce by half, then switch off – it should be thick and syrupy.
  7. When the roasting time’s up, take the tray out of the oven, then arrange pineapple rings over the gammon, securing them with a few cloves. Arrange the rest of the pineapple in and around the tray, then pour the glaze over the meat.
  8. Spoon ½ a ladleful of the gammon stock into the pan you used to make the glaze, scrape up all the sticky bits from the bottom and pour into the tray, ensuring all the gammon and pineapple is coated. Roast for a further 20 minutes, or until beautifully glazed, basting with the glaze every 5 minutes.
  9. Remove the glazed ham to a serving platter, ready to slice hot, cold or at room temperature. Pour any remaining glaze from the tray all over the ham and arrange the pineapple slices around it.

The Hairy Biker’s Traditional Honey Glazed Gammon

You cannot go wrong with a delicious honey glazed gammon; perfectly festive and unbelievably tasty!

Photograph taken by the Hairy Bikers

Ingredients:

For cooking the gammon…

For the glaze…

  • 4 tbsp runny honey
  • 4 tbsp English mustard

Method:

  1. Place the gammon joint into a large, lidded saucepan, cover with cold water and bring to the boil over a high heat. Drain the water from the saucepan, add fresh cold water, the onions, carrots, celery, bay, and peppercorns and bring to the boil once more. Reduce the heat, cover with a lid, and simmer the gammon and vegetables gently for 20 minutes per 500g/1lb 2oz. (If your pan is not quite large enough to cover the joint completely, turn the gammon over halfway through the cooking time.)
  2. Remove the gammon from the water and set aside to cool for 15 minutes. (The cooking liquid can be strained and reserved for making soup for another time.)
  3. Preheat the oven to 200C/180C Fan/Gas 6 and line a large roasting tin with kitchen foil.
  4. Use a small knife to remove the rind from the gammon joint, leaving as much of the fat intact as possible. Score the fat in a diamond pattern and push a clove into the centre of each ‘X’.
  5. Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come halfway up the joint to contain any roasting juices.
  6. For the glaze, mix the honey and mustard together and brush half of it evenly over the gammon, including one side of the joint. Roast in the centre of the oven for 10 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze. Return the gammon to the oven for a further 10– 15 minutes, rotating the tin so that the opposite side of the gammon faces the back of the oven.
  7. The gammon is ready when the fat on top is glossy and golden brown. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.
  8. Pour any juices that have collected in the kitchen foil into a small pan, and warm through gently.
  9. Carve the gammon, serve on a large platter and spoon over the warmed juices.

Sweet Glazed Gammon from Tesco’s Real Food Magazine

This sweet, glazed gammon is sure to go down a treat. Using coca-cola adds a real sweet but succulent touch to your meat that is sure to add amazing flavour.

This photograph was taken by Tesco’s Real Food magazine

Ingredients:

For the glaze…

  • 3tbsp English mustard powder
  • 3tbsp demerara sugar

Method:

  1. Place the gammon joint in a lidded casserole along with all the ingredients for the ham, apart from the cloves. Cover with water and bring to the boil over a medium heat. Reduce to a gentle simmer, cover with a lid, and cook for 1 hour 50 minutes.
  2. Preheat the oven to gas 6, 200ºC, fan 180ºC. Remove the skin from the ham using a sharp knife, leaving a good layer of fat attached.
  3. Place in a lined roasting tin and score the fatty surface in a diamond pattern, taking care not to cut right through to the meat. Mix the mustard powder and demerara sugar with 2tbsp of the ham-braising liquid to form a paste. Spread this over the surface of the ham and stud with cloves. Bake for about 30 minutes until golden and glazed.
  4. Meanwhile, strain the braising liquid and reduce by half to thicken. A little goes a long way as it is very sweet, but a small amount served with sliced ham is delicious. The gammon goes excellently with mashed potato spiked with a little wholegrain mustard, roasted root veg and steamed green vegetables.

Baked Gammon with Ginger and Clementine Glaze by Waitrose Magazine

Delicious festive flavours of spicy ginger and sweet orange for your gammon glaze. How mouth-wateringly appetizing!

Ingredients:

Method:

  1. Preheat the oven to 180°C, gas mark 4. Place the gammon in a roasting tin and cover loosely with foil. Cook for 2 hours.
  2. Meanwhile, pare the zest from the clementine, taking care not to include too much white pith. Cut the zest into thin strips. Place in a small pan and cover with cold water. Bring to the boil, then simmer for 15 minutes until the zest is tender. Drain. Thinly slice the ginger, then cut the slices into thin strips. Mix the ginger strips with the clementine zest, ginger syrup and mustard seeds in a bowl.
  3. Remove the gammon from the oven. Using a sharp knife, remove the string, cut off and discard the skin, and score a crisscross pattern in the fat. Insert 2 long metal skewers into the joint to hold it tightly in place. Spread the clementine mixture over the gammon and pour 150ml boiling water into the roasting tin (this prevents the glaze burning onto the tin). Return the gammon to the oven, uncovered, for 40 minutes until the glaze is browned and sticky. Remove the skewers from the joint and serve it warm or cold.