Gordon Ramsay's honey-glazed ham recipe

128 ratings Rate
  • Serves 8-10
  • 15mins to prepare and 3hrs and 50mins to cook, plus 15mins resting
  • 525 calories / serving
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Put the gammon in a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon sticks and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, let the ham cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soup etc).

To make the glaze, put the sugar, Madeira, sherry vinegar, and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3-4 minutes until you have a glossy dark syrup. Do not leave unattended, as it will easily boil over.

Preheat the oven to 170°C/Gas Mark 3. Lift the ham into a roasting tin. Snip and remove the strings and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove. Pour half of the glaze over the ham and roast for 15 minutes.

Pour on the rest of the glaze and return to the oven for another 25-35 minutes until the ham is golden brown and cooked through, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the ham colours evenly.

Remove from the oven and allow to rest for 15 minutes before carving. 

See more Christmas recipes

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Recipe from Gordon Ramsay - Christmas with Gordon
Whether you are hosting a drinks party for friends, cooking for the main event or just making a dessert, Gordon's latest Christmas book has a range of great recipes for the festive season. 

  • Ingredients

  • For the ham

  • 3kg unsmoked boneless gammon joint
  • 4 medium carrots, peeled and roughly chopped
  • 1 leek, cleaned and roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1/2tsp black peppercorns
  • 1tsp coriander seeds, lightly crushed
  • 2 cinnamon sticks, broken in half
  • 2 bay leaves
  • handful of cloves
  • For the honey glaze

  • 100g demerara sugar
  • 50ml Madeira wine
  • 25ml sherry vinegar
  • 125g honey
  • Energy 2205kj 525kcal 26%
  • Fat 20g 29%
  • Saturates 7g 36%
  • Sugars 25g 28%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 27.8g Protein 55.3g Fibre 2.6g


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