Gordon's honey glazed ham

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• Sarah Hatful

  05 January 2011

  Sarah Hatful rated and commented on this recipe

  

  I love, love, love this recipe! Like many others I made this for christmas day and it went down a treat. It's a long process but the finished results are well worth it.

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• getbuzylivin

  12 January 2011

  getbuzylivin rated and commented on this recipe

  

  Made this Boxing Day 2010...worked a treat and tasted fantastic. Would definitely make again!

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• MaryP

  19 January 2011

  MaryP rated and commented on this recipe

  

  Served to my family at xmas and was the best ham I have ever cooked- didn't even use a best gammon either! Brill' hot and cold, will cook again soon.

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• Crazyhorse

  23 February 2011

  Crazyhorse rated and commented on this recipe

  

  I made this for Xmas dinner last year everybody loved it the hardest ingredient I had to find believe it or not was the Madeira wine

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• Letshaveago

  13 March 2011

  Letshaveago commented on this recipe

  Absolutely gorgeous cooked for 4 adults and 4 children and they all wanted seconds! Left out maderia wine only as its quite expensive and added soya sauce instead.

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• Letshaveago

  13 March 2011

  Letshaveago commented on this recipe

  Absolutely gorgeous and so easy to do. Cooked it for 4 adults and 4 kids all wanted seconds. Only ingredient i didnt add was the maderia wine as its quite expensive and added soya sauce instead. Will definitely cook it again.

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• tashynadarling

  17 April 2011

  tashynadarling rated and commented on this recipe

  

  Boyfriend loved this, first time I had ever made gammon, and I'm not sure if I'd ever tried it either, so great success!

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• Cat

  25 July 2011

  Cat rated this recipe

  

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• Vickie

  19 August 2011

  Vickie rated and commented on this recipe

  

  Although I'm a veggy - I made this for my meat eating friends and family as part of a summer Christening buffet. All thought it was really tasty, commenting on how succulent it was - the left overs went every quickly as well, and made great sandwiches. I did find that it made a lot of honey glaze, I would reduce the quantity slightly next time.

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• The Family Chef

  27 November 2011

  The Family Chef commented on this recipe

  Amazing.. A firm family favourite and the tastiest Gammon I've ever tasted.

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• Kes

  18 December 2011

  Kes commented on this recipe

  Having made this for the first time Christmas 2010, I will be making it again this Christmas and beyond. Delicious ! Thank you.

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• my_dunh

  18 December 2011

  my_dunh rated and commented on this recipe

  

  First time I've ever made a ham and tried this as a practice run for Christmas. Really simple and tasty. Half the glaze amount would have been ample, and I didn't bother cooking the glaze - just stirred it together and poured it over and the oven dissolves the sugar just fine. Used the stock and some Madeira to make a tasty gravy.

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• smart152

  20 December 2011

  smart152 rated and commented on this recipe

  

  Superb. I only had dark brown sugar, orange juice, brandy & french mustard in my cupboard for a glaze, but wow! takes a long time to do, (over 3 hours) but sooo worth it.

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• mattlongman

  22 December 2011

  mattlongman rated and commented on this recipe

  

  One of my absolute favourite recipes, I've done this for several Christmas and family gatherings and it's always a winner. The ham looks impressive and tastes delicious and is really hard to get wrong! Cook then blitz a pack of frozen peas in with the ham stock (the water used during boiling), add some leftover scraps of ham and a dollop of creme fraiche for a really lovely pea and ham soup.

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• SteveM

  22 December 2011

  SteveM commented on this recipe

  With regard to the soaking overnight or boiling question, I am no expert but I suspect that EITHER soaking plus baking without boiling OR boiling both have the same effect of removing what salt there is in the gammon and cooking it. One does the 2 things together, the other in separate steps. And to add to AnnaG's comment, its a pity the gammons are not so salty these days as I think traditional methods have a lot going for them. I intend to try a treacle glaze with mine this year, not sure yet what I will mix with it.

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• greenmaid

  23 December 2011

  greenmaid commented on this recipe

  attempted this tonight and devoid of sherry vinegar or madiera wine we substituted these with juice of half a good size orange ,juice of half a lemon,4 tbsp of normal malt vinegar a cap of southern comfort and a dash of pepsi ...free styling ....and the results were wonderfull....we had a lovely peice of gammon from a nearbye farm and it tastes amazing succullent in the middle an explosion of sticky crispy wonderfullness on the outside...there was a fair bit of the magical syrup left over as it was rich enough with only a few bastings , so as sugar keeps i will add mustard and soy sauce in the new year and wolla we have the concoction for tastey ribs :)

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• Dawn

  24 December 2011

  Dawn rated and commented on this recipe

  

  Made this last year and it was sooooo good am making it again this year. The syrup is a perfect accompaniment to the meat. I have made this with a smaller gammon joint and made less syrup. Totally delicious served cold on Christmas day, we have it with cheese and biscuits on Christmas night and Boxing day. Happy Christmas to all x

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• MrKeep

  24 December 2011

  MrKeep commented on this recipe

  I didn't have the ingredients for the glaze so i used a dash of white wine vinegar with thick cut marmalade and a t spoon of mustard. Put all in a pan,bring to boil then smother the gammon and whack it in the oven for half hour.LOVELY!

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• Natalia

  25 December 2011

  Natalia rated and commented on this recipe

  

  Absolutely divine! The only thing is i found Madeira wine a bite out of my budget (about £20 a bottle in Waitrose) so I use Marsala wine instead as i had it at home. Will definitely cook this receipe again!

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• henni

  27 December 2011

  henni rated and commented on this recipe

  

  We cooked this for christmas because my partners daughter wanted to learn how to cook a honey glazed ham. I bought a 3 kilo salted, unsmoked biological ham and prepared it the night before. She added the glaze and finished it off. It was perfect and very tasty! Thanks for sharing!

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http://www.bbcgoodfood.com/recipes/168623/

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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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