Sticky chilli jam glazed ham with crunchy slaw
- December 2015
- Serves 10-12 with leftovers
- Hands-on time 20 min, simmering time 2 hours 30 min, oven time 1 hour
An invigoratingly sticky and worryingly moreish spiced ham recipe that should be added to everyone’s Christmas repertoire.
- 16.6g (7g saturated)
- 15.7g (15g sugars)
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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.
What's the perfect wine match?
Our friends at Majestic Wine recommend Riesling Kendemmans. The Kendemman’s vibrant acidity, elegant minerality and touch of sweetness is a knockout pairing with this spicy dish. It’s snappy peach and apricot notes will also work wonders with the crunchy slaw.
Use promo code DELICIOUS to get £10 off your order when you spend £40 or more.£9.99 | Buy Now See all riesling
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