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Chilli-spiced gammon recipe

34 ratings

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

Ingredients

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

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.
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.
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.
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.

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