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-
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  • 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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19th Dec, 2012
This was one of the most pleasing and delicious dishes I have ever made. My friends were very impressed. It takes a whole but is simple and not fiddly so as long as you leave enough time your on to a winner. Loving the good food site :)
22nd Jun, 2012
very lengthy process but it went down a treat! definitely one for a special occassion.
3rd Jun, 2012
Time consuming but worth it.....very tasty but maybe for when you've got a bit of time on your hands!!
8th Apr, 2012
I did this beautiful ham for a a family dinner and it was wonderfully moist and tender, with a fantastic flavour. Everyone loved it and wanted the recipy. It was fab cold too.
31st Dec, 2011
Made this for friends on the 28th Dec. Certainly worth the effort, the sauce is delicious and makes the dish. Will make this again,
10th Feb, 2011
i enjoyed this so much. thank you. The caramalised oranges were the stars of the performance. EXCELLENT.
14th Aug, 2010
This is a fab recipe and I echo everyone's views on here: it takes a while to do but it is well worth the effort. I have made it with honey and omitted the cloves for a lighter, more summery taste - even served it once as a cold joint for carving at a BBQ and it went down a treat.
31st Oct, 2009
We've made this in our house for Christmas and for Easter and everyone loves it. The parsley and cider sauce is delicious and the orange hint to the gammon is perfect. I'd recommend this for Christmas or other special occasion rather than a regular Sunday lunch as it can take quite a while to prepare, but it's definately worth it!
ClaireC by the Sea's picture
ClaireC by the Sea
20th Oct, 2009
I've done this many times now after borrowing the recipe from my brother-in-law. It's so simple to prepare the night before then a quick roast in the oven and...voila! Delicious melt in the mouth meat.... I have sometimes omitted to do the sauce and served with cumberland sauce but the parsley sauce is out of this world and well worth the extra effort.
15th Jan, 2009
I done this for New Years day. Leftover meat was sliced, frozen and used for kids pack lunches. Even now the kids are asking when will I be doing that lovely sauce and meat we had New Years Day. Fantastic, if it was on Ebay it would have been an A+++


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