Christmas ham and gammon recipes

Looking for a stunning centrepiece for your Boxing Day buffet? From a sticky clementine-glazed joint, to a delightful chilli-spiced gammon, our collection of stunning Christmas ham and gammon recipes will definitely inspire your festive menu this year.

Clementine baked gammon
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Clementine baked gammon

A mouthwateringly fruity variation of the classic baked gammon, made with clementines and cloves.

Put a 1·5kg (3lb) unsmoked gammon joint in a pan and cover with water. Add 1 chopped carrot, 2 chopped sticks celery, 1 chopped onion, 1 chopped clementine, 2 fresh bay leaves, 6 black peppercorns, 3 sprigs thyme and 1 cinnamon stick. Bring to the boil, then simmer for 1 hour. Drain, discard veg; leave to cool.

Put 4 tbsp redcurrant jelly, 2 tbsp port, 3 tbsp light Muscovado sugar, 1 cinnamon stick and finely grated zest and juice of 1 clementine in a pan and bubble until syrupy. Leave to cool.

Preheat the oven to gas 6, 200°C, fan 180°C. Remove skin from gammon leaving a 1cm (1⁄2cm) thick layer of fat over the top. Score fat into diamonds.

Put the joint on a rack in a foil-lined tin. Pour a little cooking liquor into the tin. Brush syrup over meat. Thinly slice 2 clementines and overlap slices over glaze. Secure each with a clove. Bake for 20-30 mins, basting twice with juices, until sticky and golden. Leave to cool for 5-10 minutes.

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View full recipe details
  • Ingredients
  • 1·5kg (3lb) unsmoked gammon joint
  • 1 chopped carrot
  • 2 chopped sticks celery
  • 1 chopped onion
  • 1 chopped clementine
  • 2 fresh bay leaves
  • 6 black peppercorns
  • 3 sprigs thyme
  • 1 cinnamon stick
  • 4tbsp redcurrant jelly
  • 30ml (2tbsp) port
  • 3tbsp light Muscovado sugar
  • 1 cinnamon stick
  • 1 clementine, finely grated zest and juice
  • 2 clementines, thinly sliced
  • 1 tbsp cloves
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