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Gammon is a Christmas classic. In this 4-ingredient recipe, we've coated the meat with a sticky marmalade and brown sugar glaze. Try this as a great gluten-free, festive main course alternative. See method
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Preheat the oven to 190°C/170°C fan/gas 5. Remove the outer plastic wrapper, but not the inner casing. Put the meat in a roasting tin or baking dish (keep joints separate in the dish), add 200ml water and wrap tightly with foil. Put in the centre of the oven and roast for the calculated cooking time, minus the final 30 minutes.
Meanwhile, melt together the marmalade and brown sugar in a small saucepan over low-medium heat or in the microwave on full power in 20 second bursts, 40-60 seconds.
Unwrap the tin foil (taking care not to burn your hands on the escaping steam) and drain the liquid (you can use this for gravies, soups and stocks). Cut off the casing and use a sharp knife to remove the section of skin, revealing the fat underneath. Score a diamond pattern all over the outer edge, both the fat and exposed edge of the meat. Use the cloves to stud the outside edges of the meat. Use a dab of glaze to stick pieces of tinfoil onto the exposed ends of the joints to prevent them drying out during the final roast.
Coat the outside edges generously with 1/2 the glaze, letting it run inside the scored cuts, then return to the oven. Bake for 15 minutes, then remove and coat again with the remaining glaze. Return to the oven for the final 15 minutes. You can use a meat thermometer to double-check the meat is done – measure the thickest part of the joint, the temperature should reach 65℃.
Transfer to a serving dish and pour over any melted glaze and juices. Rest for 15 minutes before carving.
Make ahead: Can be made ahead and served cold.
Storage: Don’t carve more meat that you plan to eat and keep leftovers tightly wrapped to avoid drying out. Can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1-3 months.
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