Glazed gammon with parsley & cider sauce

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(18 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


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


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



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

  • 2 onions, quartered



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

  • 2 large carrots, halved



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

  • 3 fresh bay leaves
  • a handful of parsley stalks



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

  • 6 cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 8 peppercorns
  • 2 oranges, halved, to garnish



    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



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

  • 100g fresh parsley, stalks reserved and leaves chopped



    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


  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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24th Nov, 2019
Fab recipe, hardly changed anything, other than making more parsley sauce and using more of the cooking liquor to make it a bit more interesting. The meat was excellent, very moist and good flavour, not too salty at all. Served with the tangerine and chilli braised lentil, crispy potato cake, both on this website, and roasted veg, greens, very satisfied friends, thumbs up all round.
2nd Jan, 2019
I made the gammon without the sauce for a Christmas buffet - the lot went very quickly (ahead of the remaining turkey and beef) with pretty much everyone asking for the recipe.
15th Oct, 2017
I used a much smaller gammon joint and adjusted the timings accordingly but didn't think the parsley sauce was going to work so made a quick roux/bechamel sauce and added the parsley to that, thinning it slightly with the cider liquid the gammon was cooked in.
3rd Jan, 2016
Didn't make the sauce - just followed the recipe for the gammon. Really tasty and succulent. The gammon joint cost me £3.60 and there was enough to serve four generous portions - bargain!
4th Jan, 2015
This recipe turned a cheapo gammon joint into a delicious masterpiece! The meat was tender and sweet but not too sweet. I think the sauce wasn't quite perfect otherwise I would've given it the full 5 stars. Mine took about 2 1/2 hours for a 1.6kg joint and I didn't leave it to cool in the stock as advised. It got the thumbs up from the family and I will definitely be making it again, maybe with a little more flavouring in the sauce. Lovely!
28th Dec, 2014
The gammon was delicious. I adapted the sauce as it lacked in flavour. Added paprika and fahita seasoning and apple juice and that was amazing.
11th Mar, 2014
4th Jan, 2014
Made this for a wintery weekend treat and it was delicious. So much so I'll add it to my stock of recipes to make for guests. Followed the quantities for the sauce and the consistancy was perfect, but it certainly wasn't thick. The only thing I changed was to you use apricot jam with some whisky stirred in, as I didn't have any marmalade. Served with mashed potato and green beans it made a lovely meal which I won't forget in a hurry.
26th Jan, 2013
Takes ages but is really easy and spectacularly good
26th Jan, 2013
I cooked this at Christmas and loved it so cooked it again as main course for a dinner party for 6 people last night. I reiterate other comments, sauce is wonderful! I have already shared the recipe. One query though, I didnt use anything like 500mls of stock + 500mls infused milk though I did use the 50g flour. I'd say I used quarter the amount of stock and quarter the amount of infused milk and the sauce was perfect. The total amount would have made the sauce much to runny I believe.


11th Dec, 2015
The sauce seems to be just a parsley sauce (made with stock, milk, double cream, parsley and bay) but in the title it is called a parsley and cider sauce. There doesn't seem to be any cider in the sauce. Have I missed something or is there a mistake with this recipe?
goodfoodteam's picture
18th Dec, 2015
No, there isn’t a mistake. The cider is used to cook the gammon (step 2) and then some of the cooking liquid (with the cider in it) is measured off and used to make the sauce in step 6, hope this helps.
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