A ham recipe is a Christmas staple, and this honey glazed ham is a delicious, mouth-watering dish perfect for the festive season. Gordon Ramsay’s honey glazed Christmas ham recipe will definitely be enjoyed by the whole family, who will love having it on their roast dinner plates. It’s the perfect choice for a Christmas ham too! Gordon says: ‘A lovely glazed ham is a great staple in my holiday menu, not least because it’s also delicious served cold – or rather at room temperature – with my pear and saffron chutney. Roast on the day if serving hot, or up to 2 days ahead if serving cold.’ This delicious sticky sweet honey glazed ham recipe is sure to become a family favourite, whether it’s the centre piece of your roast dinner as a Christmas ham recipe, served cold with a freshly prepared salad or sandwiched between two half buns with a dollop of chutney. This mouth-watering Christmas ham serves 8-10 people and is slow-cooked to perfection. We’d recommend making Gordon Ramsay’s honey glazed ham recipe in advance so it has plenty of time to cook and rest. If you’re making this as your Christmas ham recipe, remember to do it in advance too so you get the most flavour!
- 3kg unsmoked boneless gammon joint
- 4 medium carrots, peeled and roughly chopped
- 1 leek, cleaned and roughly chopped
- 1 onion, peeled and roughly chopped
- 1 tsp black peppercorns, lightly crushed
- 1 tsp coriander seeds, lightly crushed
- 2 cinnamon sticks, broken in half
- 2 bay leaves
- handful of cloves
- Honey glaze
- 100g demerara sugar
- 50ml Madeira wine
- 25ml sherry vinegar
- 125g honey
Put the gammon in a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon sticks and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, let the ham cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soup etc).
To make the glaze, put the sugar, Madeira, sherry vinegar, and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes until you have a glossy dark syrup. Do not leave unattended, as it will easily boil over.
Preheat the oven to 170°C/Gas Lift the ham into a roasting tin. Snip and remove
the strings and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove. Pour half of the glaze over the ham and roast for 15 minutes.
Pour on the rest of the glaze and return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the ham colours evenly.
Remove from the oven and allow to rest for 15 minutes before carving.
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Gordon says: 'Any leftover ham can be go into a variety of dishes and please don’t throw away the ham stock – it is great for soups, stews, risottos and sauces, so freeze it in batches.'