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Traditionally served on Boxing Day, glistening gammon is a Christmas classic. Learn how to make our delicious version, coated in a sticky mustard, maple and clementine glaze, with our easy step-by-step recipe. Don’t forget to screenshot the ingredients list at the bottom of the guide for the next time you go in store.
Put a 1.7kg (3 1/2lb) Tesco finest* smoked Wiltshire gammon joint in a large pan. Cover with 1 litre (1 3/4pt) apple juice and top up with cold water to cover. Add 2 bay leaves, 6 peppercorns, 1 star anise, 1 roughly chopped carrot and stick of celery and 1 halved small onion.
Bring to the boil, then turn down and simmer for 1 hour 30 minutes, topping up with boiling water (enough to cover), if needed.
Preheat the oven to gas 5, 190°C, fan 170°C. To make a glaze, mix 100ml (3 1/2oz) maple syrup, 1 tbsp grainy mustard, 1 tbsp soy sauce and the zest and juice of 1 clementine in a small pan. Bring to the boil, then bubble for a couple of minutes until syrupy.
Remove the ham and allow to cool a little. Carefully remove the skin, leaving an even layer of fat. Score the fat all over in a criss-cross pattern – this allows the glaze to soak into the ham, and the fat to get extra crispy. Stud with about 16 cloves and place the ham in a small roasting tray lined with baking paper.
Spoon half the glaze over the fat and roast in the oven for 15 minutes. Then spoon over the rest, and return to the oven for a further 25 minutes. Baste the ham with the pan juices and turn the tin every so often so the fat colours evenly.
Remove from the oven and allow to rest for 5 minutes before carving.
Calories 206 (10%), sugar 7.7g (9%), fat 3.7g (5%), saturates 1.2g (6%), salt 6.6g (110%), based on 10 servings.
If you’d like to try and make this amazing festive gammon at home, why not take a screenshot of the list of ingredients below so you can take to the supermarket?
1.7 kg (3 1/2 lb) tesco finest* smoked Wiltshire gammon1 litre (1 3/4pt) apple juice2 bay leaves6 peppercorns1 star anise1 roughly chopped carrot stick1 stick of celery1 halved small onion100ml (3 1/2oz) maple syrup1 tbsp of grainy mustard1 tbsp of soy saucezest and juice of 1 clementine16 cloves