Christmas Ham
Cooking a ham is very popular at Christmas time. It’s ideal for Christmas Night or Boxing Day as it can be served hot or cold. Our recipe is for a 2kg joint. You can amend your cooking time if you want to do a smaller or larger joint. Allow 20 minutes per 450g plus an extra 30 minutes. It should reach an internal temperature of 68°C (if you have a temperature probe) for the boiling part as it will continue to cook in the oven. It’s best to score the skin before roasting to help render down the fat. For ease of carving we recommend choosing a gammon joint which has no bone and is already rolled.
Credited to: Coeliac UK
Kcal: 319.7
Difficulty: Pretty easy
Serves 10
10 mins prep
180 mins cooking time
Ingredients
- 2kg gammon, boned and rolled
- 2 onions
- 3 celery sticks
- 3 carrots
- Cloves for studding
- 2 tbsp of mustard*
- 2 tbsp of honey
- 1 tsp cider vinegar
- 1 tbsp brown sugar
- 1 tbsp of vegetable oil
Notes: *Find suitable foods in our online food and drink directory.
Method
- Soak the gammon in water for 24 hours to remove any excess salt from the joint. Drain and rinse again with clean water.
- Place the gammon and vegetables in a large pot and cover with water. Bring the pan to a boil, then simmer for 1½ hours.
- Preheat the oven to 180°C, 350°F gas mark 4.
- Remove the gammon from the saucepan (you can reserve the liquid to use as a stock) and score the skin and fat, then stud with the cloves.
- Whisk together the mustard, honey, vinegar, brown sugar and oil for the glaze followed by spooning the glaze over the joint. Then place the joint onto a roasting rack in a roasting tin.
- Cook in the oven for 1 hour, glazing the gammon every 15 minutes or so with the juices in the roasting tin.
- Remove the gammon from the oven and leave to rest before carving.
Nutritional information per serving
Kcal
319.7
Fat
16.9g
Carbs
5.9g
Protein
35.9g
Fibre
1.2g
Sugars
4.6g
Hints and tips:
Left over ham? It can go into soups, pies or used as part of a platter with cheeses, chutney and gluten free crackers.
