Gordon's honey glazed ham

Gordon's honey glazed ham

Superchef Gordon Ramsay has created the perfect glaze to make his ham a seasonal must-have

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

Ready in 4 hours

Method

  1. Put the gammon in a large pan and cover with cold water. Add the carrot, onion, leek, cinnamon, peppercorns, coriander seeds and bay. Bring to the boil, then turn down to simmer for around 2 1/2 hrs, topping up the water with boiling water if necessary. Scoop off any impurities that rise to the top.
  2. 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/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, then stud cloves all over the ham.
  3. To make the glaze, put the sugar, vinegar and maderia in a pan and bring to boil. Add the honey, bring to a boil and remove from the heat.
  4. Pour half of the glaze over the fat of the ham, 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, and keep basting. Remove from the oven and allow to rest for 15 mins before carving. This can be roasted on the day or up to 2 days ahead and served cold.

per serving

392 kcalories, protein 37.3g, carbohydrate 16.7g, fat 19.6 g, saturated fat 7.5g, fibre 0g, salt 4.8 g

Recipe from olive magazine, January 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo PMC

    15 December 2009

    PMC rated and commented on this recipe

    5 stars

    For the last 2 or 3 years I've used this recipe for our Christmas Day ham. The family love it. Thanks to Gordon for uploading it.

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  • Binder photo Emma

    24 December 2009

    Emma rated this recipe

    5 stars

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  • Binder photo sept2002

    26 December 2009

    sept2002 rated this recipe

    5 stars

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  • Binder photo Beth

    28 December 2009

    Beth rated this recipe

    5 stars

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  • Binder photo Lucy

    29 January 2010

    Lucy rated this recipe

    5 stars

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  • Binder photo elle01527

    31 March 2010

    elle01527 rated and commented on this recipe

    5 stars

    This was absolutely lovely, practice run for Easter so will definately be doing again. Kids enjoyed it too.

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  • Binder photo Seline

    10 July 2010

    Seline rated and commented on this recipe

    5 stars

    Love this looks fab allways goes down well and all gone at the end of the night or day very easy to do

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  • Binder photo jamie1995

    06 November 2010

    jamie1995 rated and commented on this recipe

    5 stars

    love this recipe second time i have made this they all love it nice hot or cold.

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  • Binder photo Allie

    14 November 2010

    Allie rated and commented on this recipe

    5 stars

    Made this last week, lovely but the glaze turned to toffy! Any advice?

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  • Binder photo taylor82

    20 November 2010

    taylor82 commented on this recipe

    can anyone recommend a substitute for sherry vinegar and madiera wine??

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  • Binder photo mrskonrad

    20 November 2010

    mrskonrad rated and commented on this recipe

    5 stars

    I glazed it with honey, wholegrain mustard and ginger wine - lovely!!

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  • Binder photo taylor82

    04 December 2010

    taylor82 rated this recipe

    4 stars

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  • Binder photo Cupcake

    09 December 2010

    Cupcake rated and commented on this recipe

    5 stars

    I made this last year, it was lovely. Have an important and urgent question. Is it safe to boil the ham, score the meat and keep it in the fridge until I want to bake it in the oven with the glaze? And if so, any suggestions and tips are welcome.

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  • Binder photo Antonia

    24 December 2010

    Antonia commented on this recipe

    Hello everyone and Merry Christmas, I am lookinf forward to making this recipe but I am unsure if i need to leave the gammon joint in water over night? The recipe doesn't mention it but many others tell you to do it to remove the salt. Not a good time to make a mistake with all the family round!!!

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  • Binder photo AnnaG

    24 December 2010

    AnnaG commented on this recipe

    In times past gammon used to be very salty. With modern curing methods it isn't and so the overnight soak is no longer required. Hope you get this message in time! Happy Christmas. P.s I use a wide variety of glazes for our hams, marmalade is a good one!

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  • Binder photo nickycm

    26 December 2010

    nickycm rated this recipe

    5 stars

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  • Binder photo Iain

    26 December 2010

    Iain rated and commented on this recipe

    5 stars

    Perfect. I've just made this and it turned out absolutely wonderful - even my slightly fussy two year old is demanding more.

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  • Binder photo Astrid

    27 December 2010

    Astrid rated and commented on this recipe

    5 stars

    Cheers Gordon! x

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  • Binder photo Nicky

    28 December 2010

    Nicky commented on this recipe

    Served this last night for family and friends... absolutely delicious! It was the moist moist, tender gammon I'd ever had and everyone loved it! I had a few deviations from the recipe... I used Caraway seeds instead of coriander seeds and forgot the cinnamon stick.. In the glaze I used light brown sugar, honey 2 tablespoons of red wine vinegar and a splash of white wine.... still tasted absolutely lovely and was great for drizzling over the carved meat at the table! A 2.6kg joint between 4 adults and 4 kids - DONE!! (Well, just about!)

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  • Binder photo Julia

    03 January 2011

    Julia rated and commented on this recipe

    5 stars

    The best ever - thank you

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

Ready in 4 hours

Ingredients

  • 2kg unsmoked boneless gammon joint
  • 1 carrot , chopped
  • 1 onion , peeled and chopped
  • 1 leek , trimmed and chopped
  • 1 cinnamon stick
  • 1 tsp peppercorns
  • 1 tsp coriander seeds
  • 2 bay leaves
  • about 25 whole cloves for studding

HONEY GLAZE

  • 200g demerara sugar
  • 25ml sherry vinegar
  • 100ml Madeira wine
  • 250g honey
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per serving

392 kcalories, protein 37.3g, carbohydrate 16.7g, fat 19.6 g, saturated fat 7.5g, fibre 0g, salt 4.8 g

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