Jubilee ham recipe

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  • Serves 12
  • 20 mins to prepare and 2 hrs 40 mins to cook
  • 224 calories / serving
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Jubilee ham HERO

Enjoy our tasty ham recipe this jubilee

Put the gammon joint in a large pan, cover with water and add the peeled and halved onion, peppercorns, star anise, bay leaf and orange zest. Bring to the boil, then partially cover and simmer for 1 hour 45 minutes – or 30 minutes per 500g (1lb).

Meanwhile, put all the glaze ingredients in a bowl and whizz with a hand blender until you have a smooth texture. Once the gammon is cooked, leave to cool in the stock, then remove. Preheat the oven to gas 7, 220°C, fan 200°C. Using a sharp knife, strip the rind off the gammon joint and score the fat in a diamond pattern.

Put the joint in a roasting tin and spread the glaze over the fat. Roast for 20-25 minutes, until sticky and golden. Leave to cool before carving into thick slices. 

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

  • Ingredients

  • 1.8kg (3¾lb) gammon joint
  • small onion, halved
  • ½tsp black peppercorns
  • 2 star anise
  • 1 bay leaf
  • ½ orange, finely zested
  • For the cherry glaze

  • 4tbsp black cherry conserve
  • ½ orange, zested and juiced
  • 1 garlic clove, grated
  • 1tbsp grated fresh ginger
  • pinch chilli powder
  • Energy 935kj 224kcal 11%
  • Fat 11g 16%
  • Saturates 4g 19%
  • Sugars 4g 4%
  • Salt 3.4g 56%

of the reference intake
Carbohydrate 4.1g Protein 26.6g Fibre 0.5g


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