- 3.2 kg British free-range bone-in half green gammon, soaked if needed (see tip)
- 1.5 litres chicken stock
- 1.5 litres golden ale (we used Fuller’s Organic Honey Dew Beer)
- 3 bay leaves
- 3 tbsp pink peppercorns
For the glaze
- 500g chilli jam (reserve 2tbsp for the crunchy slaw - we used Tracklements)
- Grated zest 1 lemon
- 1 tsp grated ginger
For the slaw
- ½ red cabbage, shredded
- ½ white cabbage, shredded
- 2 granny smith apples, very thinly sliced – squeeze over some lemon juice to prevent browning
- Large bunch each fresh coriander and parsley, leaves picked and roughly chopped
- 200g full-fat greek yogurt
- 80ml double cream
- Juice 1 lemon
- Juice 1 orange
- 2 tbsp wholegrain mustard
- 2 tbsp chilli jam (see For The Glaze)
You'll also need...
- Meat thermometer or digital probe thermometer
- Place the gammon in a very large deep saucepan, with enough room for it to be fully covered in liquid. Pour over allthe stock ingredients. You may need to top up with water so the stock completely covers the gammon. Bring to a simmer then cook for 3 hours, until a meat thermometer inserted into the thickest part reads 65ºC.
- Drain the ham and allow it to come to room temperature before chilling overnight. If you want to serve on the same day, you can roast the joint straight away.
- Heat the oven to 220ºC/200ºC/gas7. Mix together the chilli jam with the zest of 1 lemon. Using a sharp knife remove the skin from the ham, leaving a layer of fat behind. Spread the glaze evenly over the ham. Place the ham on a large roasting tray and cook for 40 minutes, basting occasionally, until the glaze has crisped up and caramelised. Turn the ham from time to time if it’s burning in patches.
- Meanwhile prepare the coleslaw. Mix the cabbages, apple and herbs together. In a medium jug, mix together the yogurt,cream, lemon and orange juice, mustard and chilli jam. Season it generously with salt and pepper, then mix thoroughly through the vegetables. Serve with the ham.
- Many gammons don’t needto be soaked before cooking, so ask your butcher what he or she advises when you buy it. It’s less hassle to get one that doesn’t need to be soaked, but if you do have to soak it, put the gammon in a large container and cover with cold water. Soak for 24 hours, changing the water if the butcher recommends it. Drain the soaking water, then boil the gammon as in the recipe.
If there are any leftovers, cut the meat from the bone, then chop it up and freeze in smaller portion sizes to use in pie fillings.
- You can prepare the glazed ham to the end of step 2 up to 1 week in advance. Keep it covered in the fridge. Warm in the oven to serve or eat cold.
Or, after boiling the ham, drain and cool, then cover and keep chilled for up to 48 hours before roasting.
- A gammon is an uncooked, cured cut of pork from the back leg. If it’s unsmoked, it’s called green gammon. Once it’s cooked, it becomes ham. Ask your butcher for the lower leg of the gammon if you want the traditional Christmas shape, but any cut will be fine for this recipe.
- Premium German riesling kabinett or medium Loire Valley chenin blanc.