gammon

Gordon Ramsay's honey glazed ham recipe is a great staple as it can be served hot or cold. Whether served as a Christmas ham or Sunday lunch it's delicious!

Gordon Ramsay&#8217;S Honey Glazed Ham

3kg unsmoked boneless gammon joint

carrots,

leek,

onion,

tsp black peppercorns,

coriander

cinnamon sticks, broken

bay leaves

cloves

Honey glaze

demerara sugar

Madeira wine

milliliters sherry vinegar

honey

Gordon Ramsay&#8217;s honey glazed ham

Make the easy glaze for this incredible sticky Christmas ham using your Thermomix appliance.

Thermomix pineapple and orange glazed ham recipe

pineapple juice

orange marmalade

soy sauce

maple syrup

brandy

brown sugar

cinnamon

star anise (optional)

leg cured ham

(optional)

A classic. Boiled bacon is always well received, whatever the occasion, but we especially love the leftover sandwiches the next day!

Boiled bacon with cabbage & carrots

bacon

onion

herbs

carrots

pointed cabbages

stock

pot double cream

tbsp English mustard

curly parsley leave, chopped

Place the bacon in a stockpot with the onion and herbs, then cover with water. Bring to a simmer, then cook for 45 mins, topping up with water if needed. Add the carrots, then continue to cook for 15 mins. Ladle 150ml stock into a smaller saucepan; set aside. Add the cabbage wedges to the stockpot, then continue to cook everything for another 10-15 mins until the cabbage is tender, but not overcooked.

While everything is having its final cooking, make the sauce. Pour the cream into the 150ml stock and bring to the boil. Simmer for a few mins, then whisk in the mustard and parsley. Season with salt and pepper to taste.

Remove the meat from the stock, then carve into thick slices. Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock. Serve the sauce in a jug and some boiled and buttered new potatoes on the side.

James uses the steam-roast method to cook his Christmas ham, so you don't need an enormous pan to boil it in

Sticky treacle-glazed ham

3.5-4kg/7lb 10 ounces-9lb boned rolled piece unsmoked ham

oranges

black treacle

bay leaves and orange segments, to serve (optional)

If you need to soak the ham, do so the night before. Heat oven to 180C/fan 160C/gas 4. Place the ham, skin-side up, in a deep roasting tin, then add enough water to cover the base of the tin. Scatter the orange wedges and cinnamon stick around. Cover the pan with a tight tent of foil, then cook the ham for about 2½ hrs. (If using a different weight of ham, you want 20 mins per 450g.)

While the ham is cooking, mix the mustard, treacle and orange zest together with enough orange juice to make a mixture loose enough to paint over the ham.

When the ham has had its time, remove the roasting tin from the oven and turn up the heat to 220C/ fan 200C/gas 7. Remove the foil, leave the ham until cool enough to handle, then pour away any liquid in the tin. Using a sharp knife, carefully cut away the skin to leave an even layer of fat. Use the tip of the knife to score the ham fat diagonally at 3cm intervals – first in one direction, then the other, to produce a diamond pattern. Liberally paint the glaze over the fat, then stud with the cloves at the points of the diamond shapes.

Roast the ham for 30 mins until glazed and just beginning to char around the edges. Leave to cool and serve warm or cold, decorated with the bay and orange wedges, if you like, along with my delicious green bean salad and your favourite chutney.

Of all our gammon recipes, this is a festive classic. The Hairy Bikers know a honey-roasted gammon joint is a must-have for a Christmas party!

Each serving provides 327 kcal, 36g protein, 10g carbohydrates (of which 10g sugars), 15.5g fat (of which 5g saturates), 1.5g fibre and 4.9g salt.

Honey-glazed gammon

unsmoked boneless gammon joint, tied

onions, halved

unpeeled,

celery stalks,

black peppercorns

tbsp runny honey

The Hairy Bikers show you how to cook a festive glazed gammon.

How to cook glazed ham

Add a sticky honey and mustard glaze to gammon for a delicious sweetness that contrasts with the saltiness of the meat. It's great for a celebration supper

Glazed gammon

2½ kg boneless unsmoked gammon joint, tied

thyme

onion, halved

carrots, roughly chopped

celery stick, roughly chopped

tbsp black peppercorns

1½ tbsp English mustard

clear honey

tbsp soft dark brown sugar

Put the gammon in a large, deep saucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.

Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.

Heat the oven to 200C/180C fan/gas 6. Put the ham in a roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices.

Fill your kitchen with the smell of Christmas with this slow cooked gammon. The cola adds a sweet treacly flavour to balance the saltiness of the ham.

Slow cooker gammon in cola

1.5-1.8kg unsmoked boneless gammon joint

2l cola (not diet)

carrot,

celery,

peppercorns

bay leaf

tbsp wholegrain mustard

tbsp red wine vinegar

Set your slow cooker to medium. Place the gammon joint in and cover with the cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.

Cook for 5½ hrs on low until the gammon is tender but still holding its shape, topping up with boiling water if necessary to keep the gammon fully covered.

Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5. Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.

Mix the maple syrup, mustard, vinegar and ground cloves or five-spice in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins.

Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to two days ahead and served cold.

Cook a juicy gammon joint in a cinnamon-spiced stock, then add a sticky syrup and clove sauce and serve in thick slices.

Cola ham with maple & mustard glaze

2kg unsmoked boneless gammon joint

carrot, chopped

Put 2kg unsmoked boneless gammon joint in a large pan and cover with 2l cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.

Bring to the boil, then turn down to simmer for around 2 ½ hrs, topping up with boiling water if necessary to keep the gammon fully covered.

Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5.

Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.

Mix 150ml maple syrup, 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves or five-spice in a jug.

Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through.

Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.

This quick ham picnic pasta is equally delicious warm or cold. Try it in lunchboxes or for casual dinners, as well as picnics of course.

Ham picnic pasta

250 grams/9 ounces dried pasta shape

mayonnaise

tsp English mustard

tsp dried chilli flakes (or 2 tsp Cayenne pepper)

100 grams/3½oz cooked gammon or ham

pepper

spring onions, thinly sliced

The deep caramel flavour of the marinade contrasts beautifully with the salty ham. Using a pressure cooker keeps the ham moist and succulent, and finishing it in the oven gives it a lovely shiny glaze. Roasted broccoli makes a simple, nutritious accompaniment.

Pressure cooker honey roast ham

tbsp (70 grams/2½oz) dark muscovado sugar

orange,

fennel seeds

tsp black pepper

purple sprouting broccoli

olive oil

Gordon Ramsay’s succulent maple-glazed ham is perfect for a Boxing Day feast

Maple & mustard glazed ham

leg of gammon, smoked

tsp peppercorns

coriander seeds

tbsp mustard

Worcestershire sauce

Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.

Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.

Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.

A homemade tagliatelle carbonara ready in just 15 minutes is wonderfully different to the shop bought sauces and cheaper too! Some people use eggs and cream, others eggs and butter and some just eggs. I&#039;ve opted for the middle one of eggs and butter as it&#039;s not as rich as the cream version but still tastes great.

Tagliatelle Carbonara No Cream

eggs

black pepper (organic, fairtrade, freshly ground)

100 g Parmesan cheese (organic,

350 g tagliatelle (organic,

butter (organic, preferably unsalted)

garlic (organic, peeled and left whole)

broccoli (organic,

Mix eggs and cheese

Put a large pan of lightly salted water on to boil. Beat the eggs together in a bowl, season with freshly ground black pepper and stir in most of the cheese.

Cook pasta

Put the tagliatelle into the pan and cook as per the packet instructions. Steam the broccoli over the top for the last 4 -5 minutes.

Melt butter &amp; fry bacon

Melt the butter in a large frying pan. Using the back of a knife, press down on the garlic bulbs. This helps the flavour to be released. Add to the frying pan along with the bacon or pancetta or leftover gammon and fry the meat, stirring often until it it crispy. The leftover gammon won&#039;t crisp up in the same way as the bacon, just fry it for 2 minutes to heat through. Remove the garlic cloves with a slotted spoon and discard. The garlic flavour will be left.

Drain pasta and add to pan with butter

Keep the heat on low and when the tagliatelle is cooked, scoop out a small cup of pasta water and put to one side then drain the rest and empty the pasta into the frying pan with the meat. Toss it all together and make sure the pasta is well coated in the butter.

Toss through eggs and cheese

The crucial moment. You need a couple of minutes undisturbed. Take the frying pan off the heat and quickly pour in the eggs and cheese. Toss it furiously together and once it begins to thicken, add a splash of the pasta water to loosen it, add more water until you get the desired creamy consistency.

Serve

Toss it again and serve immediately with the remainder of the cheese sprinkled on top and some more freshly ground black pepper. Serve with the broccoli or other reen vegetables or salad

Christmas ham is a festive favourite in many house holds. This one by the Hairy Bikers is made with cherry conserve, whiskey, ginger and cinnamon for a twist on the usual festive spices!


Christmas ham

allspice berries

celery sticks, roughly chopped

150 grams/5½oz cherry conserve

milliliters/3½fl oz bourbon whiskey

3cm/1¼in piece root ginger,

Cassoulet is a hearty dish but with a few little tweaks we’ve reduced the calorie count while keeping the big flavours. Choose really meaty sausages and gammon, take the skin off the chicken and use a very small amount of oil – it all helps. 
464 calories per portion.


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Top 14 gammon recipes from across the web

The most viewed gammon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gordon Ramsay&#8217;S Honey Glazed ...

Thermomix pineapple and orange glaz...

Boiled bacon with cabbage & carrots

Sticky treacle-glazed ham

Honey-glazed gammon

Glazed gammon

Slow cooker gammon in cola

Cola ham with maple & mustard glaze

Ham picnic pasta

Pressure cooker honey roast ham

Maple & mustard glazed ham

Tagliatelle Carbonara No Cream

Christmas ham

Our special cassoulet

The most viewed gammon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Gordon Ramsay’S Honey Glazed ...