Cider-glazed gammon recipe

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3 hr
plus soaking overnight

Nutrition per portion

Calories 300 kCal 15%
Fat 16g 23%
  -  Saturates 5gg 25%
  -  of which Sugars 5gg 6%
Salt 4gg 67%

Cooking in cider reduces some of the saltiness of the ham – and the glaze makes a delicious delicious devilled crust. Tuck in!


  • 2kg (4½ lb) boned ham
  • 1 leek, roughly chopped
  • 2 carrots, roughly chopped
  • 3 bay leaves
  • 1tbsp peppercorns, lightly crushed
  • 2 x 660ml bottles dry cider
  • Cloves, to stud
  • 3tbsp Dijon mustard
  • 3tbsp orange and malt whisky marmalade


  • Soak the ham in cold water overnight in the fridge. Remove from the water and put in a pan with the leek, carrots, bay leaves and peppercorns. Add the cider and top up with enough water to cover the ham.

  • Bring to the boil and simmer for 2½ hours, skimming off any scum as it cooks. Top up with boiling water as needed.

  • Remove the ham from the liquid and place on a board. Remove the skin, leaving a layer of fat. Score the fat in a criss-cross pattern and stud with the cloves.

  • Mix the mustard with the marmalade and brush or spoon over the ham. Put in a roasting tin and cook at 200°C (400°F, gas mark 6) for 15 to 20 mins until golden.

  • Brush on some of the leftover glaze and let the meat rest for 30 mins before carving, or cool and chill until needed.

Top tip for making Cider-glazed gammon

Don't throw away the cooking liquid - use it to make pea and ham soup.

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