Glazed gammon with parsley & cider sauce

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(15 ratings)

Prep: 6 hrs, 30 mins Including 5 hours poaching and roasting

More effort

Serves 12 - 16

When you want to do something different for Christmas, this glazed ham makes a wonderful alternative to turkey

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 4½ kg joint middle-cut gammon or lightly smoked bacon
  • 900ml/1½ pints dry cider
    Cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 2 onions, quartered
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large carrots, halved
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 fresh bay leaves
  • a handful of parsley stalks
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 6 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 8 peppercorns
  • 2 oranges, halved, to garnish
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 8 tbsp fine-cut whisky marmalade

For the parsley and cider sauce

  • 500ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g fresh parsley, stalks reserved and leaves chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 bay leaves
  • 50g plain flour
  • 100ml/3½ fl oz double cream

Method

  1. Instead of soaking the ham overnight to get rid of excess salt, follow my short-cut method.Weigh the joint and calculate the poaching time, allowing 25 minutes for every 450g/1lb, and put the joint in a very large pan. Cover with cold water and bring to the boil, then drain off all the water.

  2. Pour 600ml/1 pint of the cider into the pan and then pour in enough cold water to cover the joint. Add the onions, carrots, bay leaves, parsley stalks, cloves and peppercorns. Bring slowly to the boil, turn down the heat, then cover and simmer very gently for the calculated time. Allow the joint to cool in the stock (overnight is ideal).

  3. Preheat the oven to 180C/gas 4/ fan 160C. Lift the joint out of the stock, then strain the stock and measure 500ml/18fl oz. Strip the rind off the joint and score the fat in a diamond pattern. Put the joint in a heavy roasting tin (if it’s wibblywobbly, prop it up with a wad of scrunched-up foil), pour over the remaining cider and braise in the oven for 45 minutes to 1 hour, basting frequently until beginning to brown. If the pan becomes dry, splash in some cider or water to cover the bottom of the tin.

  4. Meanwhile, start the sauce. Put the milk, parsley stalks and bay leaves into a saucepan, bring to the boil and leave to infuse for as long as you have.

  5. Remove the joint from the oven and raise the temperature to 200C/gas 6/fan 180C. Put the orange halves around the joint. Melt the marmalade, brush it generously all over the gammon and oranges, then return to the oven for 10 minutes to glaze. Lift the gammon and oranges on to a serving dish, cover and keep warm while you finish the sauce.

  6. Sprinkle the flour into the roasting tin and scrape and stir around to mix with the juices. Place on the hob and cook for a couple of minutes, stirring, to cook out the flour.Gradually pour in the measured stock and whisk well. Now add the strained infused milk and bring to the boil, then turn down the heat and simmer for 10 minutes. Strain into a clean saucepan, stir in the chopped parsley leaves and cream, then heat through gently and check the seasoning. Pour into a warm jug and serve with the joint.

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Comments, questions and tips

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maziminor
31st Dec, 2007
Try added sticking some cloves to the out side of the meat for a better tast
wellsa1970
10th Dec, 2007
5.05
fantastic , so straightforward and the taste to die for!!
stephenphilli14
8th Dec, 2007
Just added some garlic with the carrots etc and Honey instead of marmalade. I did such a good job and it tasted great its for lunch tomorrow and on my xmas day meats menu. Keep up the great work on the website. Steve

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