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Baked ham with cranberry glaze, roasted pears and bacon greens recipe

30 ratings

It’s hard to beat a baked ham at Christmas, whether for a Boxing day buffet or as an alternative to the traditional roast turkey. This one has a sweet and sticky cranberry and mustard glaze, a port sauce and soft roasted pears. Serve with these honey and mustard bacon greens for a showstopper main. See method

Serves 12 (with leftovers)
15 mins to prepare and 3 hrs 15 mins to cook
309 calories / serving
Gluten-free
Dairy-free

Ingredients

2.6kg gammon joint
3 small pears, halved

For the sauce and glaze

1 tsp olive oil
1 shallot, finely chopped
3 tbsp balsamic vinegar
200ml port
200g jar cranberry sauce
3 tbsp soft brown sugar
1 tbsp wholegrain mustard
2 tbsp whole cloves

For the bacon greens

300g pack sliced greens
5 rashers streaky bacon, chopped
1 tsp olive oil
2 garlic cloves, sliced
2 tbsp cider vinegar
1 tbsp honey
2 tsp mustard seeds

If you don't have any pears, try using apples

Each serving contains

Energy
1300kj
309kcal 15%
Fat
13g 18%
Saturates
4g 18%
Sugars
18g 20%
Salt
3.8g 63%

of the reference intake
Carbohydrate 18.5g Protein 39.1g Fibre 2.7g

Method

Put the gammon in a large, deep saucepan, cover with water and simmer for 2-2½ hrs or until very tender. Alternatively, roast the gammon in a roasting tin in the oven at gas 3, 170°C, fan 150°C, covered in foil, for the same amount of time.
To make the sauce, heat 1 tsp oil in a frying pan over a medium heat. Add the shallot, cook for 3 mins to soften, then season and stir in the vinegar and port. Simmer for 10 mins until reduced by a third, then add half the cranberry sauce. Simmer for 5 mins, then remove from the heat. Set aside.
Preheat the oven to gas 5, 190°C, fan 170°C. Drain the gammon and leave to cool for 10 mins, then slice off the rind and most of the fat, leaving behind a 1cm layer. Score a cross-hatch diamond pattern into the fat and put in a roasting tin with the pears.

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To make the glaze, blitz the remaining cranberry sauce and brown sugar in a food processor to a smooth purée. Mix with the mustard, then brush all over the gammon and the pears. Press the cloves into the scores on the fat. Cover with foil and roast for 45 mins, or until the glaze has caramelised.
Towards the end of the gammon’s cooking time, bring a large pan of water to the boil. Add the greens and cook for 1 min to wilt, then drain, rinse in cold water and drain again. Set aside. In a nonstick frying pan, fry the bacon over a medium heat for 3-4 mins until very crisp. Transfer to a plate and discard the fat from the pan. Add the olive oil and garlic and cook for 1 min or until pale golden. Add the vinegar, honey, mustard seeds and bacon. Simmer for 1 min until syrupy, then remove from heat. Toss with the greens and put in a bowl.
Gently reheat the sauce, then serve alongside the ham with the pears and bacon greens.