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Chilli-spiced gammon recipe

Chilli-spiced gammon recipe

35 ratings

Created by The Tesco Real Food team

Add some spice (and excitement) to your gammon with this easy-to-follow, even-easier-to-eat recipe. Dressed in a heap of spices that includes chilli flakes, corainder, cumin, star anise and more, this gammon not only tastes great but makes excellent leftovers. See method

  • Serves 8
  • Takes 2 hrs
  • 410 calories / serving

Ingredients

  • 1.5kg unsmoked gammon joint
  • 2 litres apple juice or cider
  • 1 carrot, peeled and chopped
  • 2 sticks celery, chopped
  • 1 onion, chopped
  • 6 black peppercorns
  • 2 fresh bay leaves
  • 2 star anise
  • 1 tsp chilli flakes
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 3 tbsp clear honey 
  • 1 tsp English mustard powder​

Each serving contains

  • Energy

    1715kj
    410kcal     21%

  • Fat

    24g 120%

  • Saturates

    8g 39%

  • Sugars

    6g 6%

  • Salt

    5.6g 93%

of the reference intake
Carbohydrate 5.5g Protein 44.1g Fibre 0g

Method

  1. Put the unsmoked gammon joint in a big pan and pour over the apple juice or cider. Add the chopped carrot, celery, onion, peppercorns, bay leaves and star anise. Bring to the boil, then turn down the heat and simmer for 1 hour. Drain and discard the veg. Leave to cool.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Use a sharp knife to remove the skin from the cooled meat, leaving a 1cm thick layer of fat over the gammon. Score the fat into diamonds.
  3. Put the chilli flakes, coriander seeds and cumin seeds in a dry pan and fry for 1-2 minutes. Crush then mix with the clear honey and English mustard powder to make a paste. Spread over the gammon fat.
  4. Put the gammon on a rack in a foil-lined roasting tin. Pour a little cooking liquor into the tin. Bake for 25-30 mins, basting now and then. Remove from the oven and rest for 10 minutes before serving thinly sliced.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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