Glazed gammon
I just love gammon at Christmas, in fact I’m not sure why we seem to make it only at Christmas. It’s fantastic and it sits in the fridge after Christmas for those perfect snack and sandwiches and is completely foolproof to make.
What you need
1 deboned uncooked gammon of about 2.5kg
1 onion halved
cloves
2 sticks celery
water
Glaze
50g butter
75g dark brown sugar
1 tablespoon mustard
Place the ham into a large pot and cover with cold water, then toss in the onion halves and celery. Bring the pot to the boil and drain. Clean out the pot, place the gammon back into the pot and refill with water.
Stud the onion halves with 2 cloves and add to the pot. Bring to the boil, reduce heat and simmer on low for 2 1/2 hours.
Take the pot off the heat and set aside allowing the gammon to cool in the liquid.
When cool remove from the water, the skin will be east to remove now. Remove the skin and score the fat diagonally into diamond shapes.
Melt the butter in a pot over a low heat, add the sugar and mustard and mix until well combined.
Brush the gammon with glaze and stud with cloves, then place it in a 200 Celsius preheated oven for about 40 minutes until nicely brown. Remove and brush with the rest of the glaze.
Thats it, you’re done.
If you like to add cherries and pineapple, add them at the end. Here is a Christmas Turkey recipe , a Christmas cake recipe and of course, perfect roast potatoes. See all of the Christmas recipe ideas
hey there
i was wondering if the gammon was smoked or not?
only 39 days to go and i can’t wait. i love christmas!!!
Hi Heidi, I know, the year has flown by… only 15 days left in Jozi for me then 2 months in CT.. can’t wait. No that is a raw uncooked gammon but a lightly smoked one would work just as well.. have a lekker time. G
Hi Graham
I have prepared my smoked, cooked Gammon already for 25 Dec 2010 and I like to add lemon jelly (with half the amount of water) & the pineapple rings & red cherries after I paint the glaze on. I then attach them with toothpicks to hold in place . I then paint the top again and bake in the oven basting the gammon all the time. I then remove the gammon from the oven, allow to cool and place in the fridge the night before eating.
I find that the pineapple rings & cherries dont stick to the gammon when hubby removes the toothpicks. I now see you use melted butter, sugar & paint on.
Would the melted butter & sugar & mustard hold the rings on ?
I use, apricot jam, brown sugar, lemon juice, mustard powder all mixed together and paint it on & then add the rings. Do you thing melting my mixer would help in holding them on. Cause mine fell off again this year when the tooth picks where removed. We have ours on Christmas eve. Carol
Hi Carol sorry I missed this before Christmas eve and you are not alone with the rings falling off, they do hold a bit better with the sugar mixture but ultimately they do fall off. We carve at the table and remove them then.. Happy New year 🙂
Hi Graham
How stupid can I get? I’ve just looked a the glazed gammon and realised that it is totally prepared by the butcher. If anyone wants it heated it will have to be slice by slice (huge smile).
regards
Daphn
Hi Daphne, It is probably not glazed but cooke, so follow the instructions for glazing and heating, Merry Xmas G 🙂
‘ello Graham
My husband Graham (smile) bought me an already glazed gammon. How do I cook or heat this for Christmas? I usually do mine from scratch. As we have an Christmas eve do hopefully you will reply before then. Thank you so much.
Blessings for Christmas
Regards
Daphne
Hi thanks for lovely recipes do you need to cover the hole gamon with water or just a little bit of water
Hi Annemarie, cover the whole thing, merry Xmas, G
Hi Graham, maybe I’m not reading the recipe thoroughly enough but what is the celery used for?
Hi David, they go into the water with the raw ham, thanks for pointing it out, recipe updated. Happy Holidays G
I kind of figured it would be something like that, just wanted to make sure – thanks for the quick response. Merry Christmas and a happy new year as well!
Thanks David, G
Hi Graham
Thank you for this recipe, I’m cooking for a small party of 10. (my first time hosting a Christmas lunch) I have 2 gammon’s of about 2kg’s each, 2kg’s of ox tongue, 2.5 kg’ of Corned beef and a 5kg pork roast. where can i find traditional South African recipes and wha do I serve with it?
Thanks Angi
Hi Angi, I think Christmas dinners are similar the world over with small differences in flavour but here isa site that may give you a few ideas
http://www.cooksunited.co.uk/rs/s0t239,651/Christmas-South-Africa-recipes.html
Happy holidays G
Dear Graham
I am hosting 120 people for a dinn er and wondering if i cook my gammon 3 days before how can i heat it on day of function
Need urgent hlp and thank you for all your ideas
James
Hi James, thats quite an undertaking you are a brave man. Follow the process up until cooling the gammon in the liquid, then store it in the fridge covered. Take it out of the fridge a few hours before serving to get it to room temp and glaze it in the oven the last 40 minutes. That will heat it and glaze it just in time for serving. Have a fabulous time. G
Hi Graham, I too am doing the process the day before and would like to heat up the next day. When you say “follow the process up until cooling the gammon in liquid, then store it in the fridge covered” – do you mean still in the liquid covered or the meat covered in like foil or something?
Sorry, I’m a bit of an amateur cook
Hi Gail, once the liquid has cooled, take the gammon out, remove the skin and then just pop it in the fridge under some foil waiting to be glazed. Cheers G
Hi Graham,
I’d love to try the gammon recipe but is it possible to do this in a slow-cooker?? and how would I adjust liquid, etc for a 3.5lt cooker. My gammon is 1.6kg.
Regards
Beverley
Hi Beverley, I am no slow cooker expert but here are a few good resources for you with a couple of recipe ideas for your slow cooker gammon.
http://forums.moneysavingexpert.com/showthread.html?t=126644
http://forums.moneysavingexpert.com/showpost.html?p=493781&postcount=17
Hi Graham
Once again thanks for the yummy recipes -I am including the Glazed Gammon one on my Community email (courtesy Graham, of course).
Have an awesome Xmas and delicious feasts.
Regards
Ros
Hi there Ros, thats fantastic thank you and a very merry Xmas to you too. Have no fear, I love the feast… G