Rosemary and maple gammon recipe

Rosemary and maple gammon recipe

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Serve up a twist on traditional Boxing Day ham with this succulent rosemary and maple-glazed gammon joint, the perfect partner for leftover Christmas dinner veg. Coat the meat with a festively spiced maple and clove glaze and roast with sweet onions until golden. Although it takes a little time, this gorgeous gammon recipe requires minimal effort and is the ideal centrepiece for a Boxing Day spread. See method

  • Serves 8
  • 10 mins to prepare and 1hr 40 mins to cook, plus resting
  • 233 calories / serving

Ingredients

  • 1 small Tesco Finest unsmoked Wiltshire gammon joint
  • 2 carrots, halved through the middle
  • 3 cloves
  • 1 tbsp olive oil
  • 3 red onions, halved

For the glaze

  • 50ml maple syrup
  • pinch of ground cloves
  • 2 rosemary sprigs, leaves picked and roughly chopped

Each serving contains

  • Energy

    980kj
    233kcal
    12%
  • Fat

    12g 17%
  • Saturates

    4g 18%
  • Sugars

    7g 7%
  • Salt

    3.3g 55%

of the reference intake
Carbohydrate 7.3g Protein 24.6g Fibre 2g

Method

  1. Put the gammon in a large, deep pan. Add the carrots and cloves, then cover with cold water. Bring to the boil, then reduce to a simmer and cook for 1 hr until the meat is cooked (to check, remove from the water and insert a skewer into the middle – the juices should run clear). Drain, discarding the cooking liquid, carrots and cloves.
  2. Preheat the oven to gas 4, 180°C, fan 160°C. Add the oil to a small roasting tin along with the gammon and onions, turning to coat in the oil.
  3. Mix the glaze ingredients in a bowl with some pepper and pour over the gammon. Bake for 40 mins, basting every 10 mins, until golden. Remove from the oven and rest for 20 mins, covered with foil, before serving with the onions. The gammon will keep covered in the fridge for 4-5 days.

See more Christmas main 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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