Sticky chilli jam glazed ham with crunchy slaw
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Easy - December 2015
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Serves 10-12 with leftovers -
Hands-on time 20 min, simmering time 2 hours 30 min, oven time 1 hour
This invigoratingly sticky and worryingly moreish roast ham recipe deserves a place on everyone’s Boxing Day table this Christmas.
Or, how about this equally beautiful tamarind and pomegranate caramel-glazed Christmas ham? (If we’ve got you salivating, check out our other Christmas ham recipes.)
- Calories
- 309kcals
- Fat
- 16.6g (7g saturated)
- Protein
- 22.9g
- Carbohydrates
- 15.7g (15g sugars)
- Fibre
- 2.9g
- Salt
- 3.1g
See Wine Match
delicious. tips
Many gammons don’t need to 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.