Ham & crackling served on a board

Ham & crackling

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(6 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins


Serves 4 - 6

Cook this festive ham up to three days ahead and keep it covered in the fridge (and the crackling, in an airtight container) to save on stress when entertaining

Nutrition and extra info

Nutrition: Per serving (6)

  • kcal320
  • fat15g
  • saturates5g
  • carbs17g
  • sugars17g
  • fibre0g
  • protein28g
  • salt4.2g


  • 1kg skin-on uncooked smoked gammon
  • 1 onion, cut in half



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

  • 3 bay leaves
  • 1 tbsp white wine vinegar
  • 3 tbsp English mustard
  • 100g dark brown soft sugar


  1. Sit the gammon in a large pot with the onion, bay leaves and vinegar. Pour over enough water to completely cover the gammon. Bring to the boil, then simmer for 45 mins. Remove the gammon from the pot and allow to cool.

  2. Once cool enough to handle, carefully cut away the skin, leaving a layer of fat attached. Pat the skin dry with a clean tea towel, then transfer to a wire rack and leave to dry out completely.

  3. Heat oven to 180C/160C fan/gas 4. Line one small roasting tin with foil and two small baking trays with baking parchment. Put the gammon in the foil-lined tin, fat-side up, and rub all over with the mustard, then the sugar. Put the skin onto one of the baking trays, then place the other piece of parchment on top, followed by the second baking tray. Find a weight to go on top (a heavy pan works well) then put both the gammon and skin in the oven. Roast for 30 mins, basting twice, until the gammon is golden.

  4. Take the ham out the oven and turn it up to 220C/200C fan/gas 7. Continue cooking the crackling for 10 mins until it is deep golden and crisp. To serve, carve into slices and break the crackling into shards to serve alongside.

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Comments, questions and tips

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29th Dec, 2018
Delicious. Cooked the gammon joint on Christmas Eve for a Boxing buffet and it soon disappeared. I am not a mustard lover but it was not overpowering. It was very easy to prepare and I would make again.
22nd Dec, 2019
Did you use mustard powder or ordinary mustard? Thanks
20th Dec, 2019
Is it English mustard powder?
lulu_grimes's picture
23rd Dec, 2019
Hello, Yes it is.
13th Jan, 2019
How do I alter the cooking time for this if I have a larger joint e.g. 2.7kg rather than 1 kg?
goodfoodteam's picture
14th Jan, 2019
Thanks for your question. Once you've brought the gammon up to the boil, leave to simmer, allowing 20 minutes per 450g.
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