Festive ham

Latest comments and suggestions

• Tom'srecipes

  12 December 2007

  Tom'srecipes commented on this recipe

  I already have a ham for Christmas, bone in - can anyone advise on why bone in is a problem and can the recipe be adapted

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• The Horwell

  13 December 2007

  The Horwell rated and commented on this recipe

  

  I think you just have to adjust the cooking times but ask your butcher or call Saturday Kitchen!)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Whitester.

  30 May 2008

  Whitester. rated and commented on this recipe

  

  This is a truly wonderful recipe. I have halved the ingredients as a 5kg ham was a bit too big for us and it has always turned out perfectly.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• foxy

  10 December 2008

  foxy commented on this recipe

  i have a gammon to cook for christmas and would love to try this recipe but my gammon has already been brined so is this a double dose of salt? or can i omit this stage? confused?!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jeannette

  14 December 2008

  jeannette commented on this recipe

  hi we are having gammon for christmas day instead of turkey, can any one suggest how to cook if best for the big day????? and wot to go with it!!!! thanks

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Celia

  15 December 2008

  Celia commented on this recipe

  I have made this Ham for the last two years and it has always been a huge hit. Absolutely moreish and loved by everyone young, and old. It's also not so labour intensive on Christmas day, and to be honest it's a better alternative when it comes to leftovers.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Celia

  15 December 2008

  Celia rated and commented on this recipe

  

  Sorry I forgot my rating. Foxy you may want to contact Good Food and ask as the recipe calls for green/unsmoked gammon but the vinegar must counter the saltiness. Best to contact the experts. Jeanette a really good truffle mash or onion and cheese pudding (from a previous Christmas edition of Good food) would be great side dishes as would the celeriac puree which is in this months edition

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nickkie

  25 December 2008

  Nickkie commented on this recipe

  This ham recipie has to be the king of all reciepies!! I have made this for the last two years running and can honestly say that this is now what i am known for through family & friends!! Dont count on left overs for yourself after as i have never known there to be any left!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Schadylady

  12 April 2011

  Schadylady rated and commented on this recipe

  

  Lengthy process, but delicious results. Our guests loved it. We 'cheated' and did this with gammon joints, adjusting cooking time accordingly. Ham was moist and with a subtle spiced flavour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• juju

  06 December 2012

  juju rated and commented on this recipe

  

  Best hanmrecipe I have ever tried. I have made it 4 years in a row as everyone asks 'are you doing the ham again'? We have it with fresh colcannon on Christmas eve with plenty left - it always goes! Brining makes the spice infusion subtle.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• R Smith

  16 December 2012

  R Smith commented on this recipe

  When the method suggests, "When the mix has cooled, pour it over the ham and leave in the fridge to brine for 24 hrs." Do you leave the ham sitting in 5 liters of watery mix for 24 hours, or just the solid parts of the mix? I want to use this for Christmas but dont want to ruin my ham!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• juju

  17 December 2012

  juju commented on this recipe

  I leave it in a deep dish in fridge surrounded by the cooled liquid/spice mix and then turn the gammon over half way through brining to soak both sides as usually it is much bigger than the dish! Think the liquid is key to the brining. Sound tricky but I am a complete novice and manage to produce this each year.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• smileycook6

  23 December 2012

  smileycook6 rated and commented on this recipe

  

  me and my dad have attepmpted to cook this today and think its a bit of a lengthly process but we tried simply soaking the ham in the cooled brine overnight and this seems to be working well so far ...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Celia

  24 December 2012

  Celia commented on this recipe

  Smileycook6 it is time consuming the first time you make it but really worth it, and what I did the following year was prepare the brining mix and put it in an airtight container till I needed to use it, as that's what takes up time. R Smith, definitely follow the recipe, the brining in water is essential, it might seem like a faff but it's essential. I'm making mine now, doing the boiling on Christmas Eve so I only have to pop it in the oven tomorrow, saving time, and like everyone else has said, friends and family alike, love it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KC

  27 December 2012

  KC rated and commented on this recipe

  

  I made this for the firs time this year, to take along for Christmas lunch with my family. I used a 3kg ham and adjusted the recipe accordingly. It was really tasty, tender and everyone loved it, there were 7 of us and there was still plenty left over. Great as sandwiches with chutney! Really loved the recipe will be making it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2790/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

FOR THE HAM AND GLAZE

• 1 unsmoked boneless gammon , weighing about 5kg
• 2 tbsp each coriander and fennel seeds
• 2 tbsp cloves
• 2 star anise
• 8 juniper berries
• 750g demerara sugar
• 300g sea salt flakes
• 250g pot Dijon mustard

FOR THE STOCK

• 6 carrots , peeled
• 2 heads celery
• 3 onions , halved
• 2 leeks
• 1 head garlic , unpeeled and halved
• 5 bay leaves
• 1 bunch parsley
• 100ml white wine vinegar

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 16 - 20

Preparation and cooking times

Prep 30 mins

Cook 4 hrs

Ingredients

FOR THE HAM AND GLAZE

• 1 unsmoked boneless gammon , weighing about 5kg
• 2 tbsp each coriander and fennel seeds
• 2 tbsp cloves
• 2 star anise
• 8 juniper berries
• 750g demerara sugar
• 300g sea salt flakes
• 250g pot Dijon mustard

FOR THE STOCK

• 6 carrots , peeled
• 2 heads celery
• 3 onions , halved
• 2 leeks
• 1 head garlic , unpeeled and halved
• 5 bay leaves
• 1 bunch parsley
• 100ml white wine vinegar

Per serving

360 kcalories, protein 36g, carbohydrate 10g, fat 20 g, saturated fat 7g, fibre 0g, sugar 8g, salt 8.35 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.