Gordon's honey glazed ham

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• PMC

  2009-12-15 13:06:24.127813

  PMC rated and commented on this recipe

  

  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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• Emma

  2009-12-24 14:55:13.602808

  Emma rated this recipe

  

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• sept2002

  2009-12-26 20:19:07.349737

  sept2002 rated this recipe

  

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• Beth

  2009-12-28 12:57:58.347618

  Beth rated this recipe

  

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• Lucy

  2010-01-29 20:11:54.795311

  Lucy rated this recipe

  

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• elle01527

  2010-03-31 19:45:56.264632

  elle01527 rated and commented on this recipe

  

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

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• Seline

  2010-07-10 14:47:29.58283

  Seline rated and commented on this recipe

  

  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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• jamie1995

  2010-11-06 16:26:35.673783

  jamie1995 rated and commented on this recipe

  

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

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• Allie

  2010-11-14 15:16:27.414904

  Allie rated and commented on this recipe

  

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

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• taylor82

  2010-11-20 10:17:26.111634

  taylor82 commented on this recipe

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

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• mrskonrad

  2010-11-20 20:30:17.952094

  mrskonrad rated and commented on this recipe

  

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

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• taylor82

  2010-12-04 14:42:48.111991

  taylor82 rated this recipe

  

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• Cupcake

  2010-12-09 23:20:36.478408

  Cupcake rated and commented on this recipe

  

  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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• Antonia

  2010-12-24 15:47:08.050227

  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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• AnnaG

  2010-12-24 20:33:38.69486

  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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• nickycm

  2010-12-26 11:39:32.175659

  nickycm rated this recipe

  

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• Iain

  2010-12-26 17:12:32.03093

  Iain rated and commented on this recipe

  

  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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• Astrid

  2010-12-27 23:07:57.088764

  Astrid rated and commented on this recipe

  

  Cheers Gordon! x

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• Nicky

  2010-12-28 10:16:46.532956

  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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• Julia

  2011-01-03 07:50:18.18504

  Julia rated and commented on this recipe

  

  The best ever - thank you

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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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Difficulty and servings

Serves 8

Preparation and cooking times

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

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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