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Chilli-spiced gammon recipe

Chilli-spiced gammon recipe

30 ratings

Add a little spice to your gammon this season with this fantastic ham, laced with chilli and spices. See method

  • Serves 8
  • 20mins to prepare, 1hr 30mins to cook and 10mins to cool
  • 410 calories / serving


  • 1·5kg (3lb) unsmoked gammon joint
  • 2.2l (3pt) apple juice or cider
  • 1 carrot, peeled and chopped
  • 2 sticks celery, chopped
  • 1 chopped onion
  • 6 black peppercorns
  • 2 fresh bay leaves
  • 2 star anise
  • 1tsp chilli flakes
  • 1 tsp coriander seeds
  • 1tsp cumin seeds
  • 3tbsp clear honey
  • 1tsp English mustard powder

Each serving contains

  • Energy

  • 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


  1. Put a 1·5kg (3lb) unsmoked gammon joint in a big pan and pour over 2 litres (3 1⁄2pt) apple juice or cider. Add 1 peeled and chopped carrot 2 chopped sticks of celery, 1 chopped onion, 6 black peppercorns, 2 fresh bay leaves and 2 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 (1⁄2cm) thick layer of fat over the gammon. Score fat into diamonds.
  3. Put 1 tsp chilli flakes, 1 tsp coriander seeds and 1 tsp cumin seeds in a dry pan and fry for 1-2 minutes. Crush then mix with 3 tbsp clear honey and 1 tsp English mustard powder to make a paste. Spread over the gammon fat.
  4. Put 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

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