Glazed Christmas Ham
A Glazed Christmas Ham makes an impressive centrepiece for your Christmas Eve dinner.
Servings Prep Time
10-12people 15minutes
Cook Time
3hours 20 minutes
Servings Prep Time
10-12people 15minutes
Cook Time
3hours 20 minutes
  • 4kg unsmoked gammon
  • 400ml apple juice
  • 500ml cider
  • 1 large onionroughly chopped
  • 2 sticks celeryroughly chopped
  • 1 head fennelroughly chopped
  • 2cloves garliclightly crushed
  • small bunch of parsley stalks
  • 2 bay leaves
  • 2 star anise
  • 1 tablepooon fennel seeds
  • 1tablespoon black peppercorns
  • 2tablespoons cloves
  • 150g redcurrant jelly*
  • 2teaspoons English mustard powder
  1. Place the ham in a large stockpot and cover with water then bring to a rolling boil.
  2. Remove the ham and pour out the water, giving the stockpot a rinse.
  3. Place the ham back into the stockpot and add all the ingredients (except the ones for the glaze) Top up with water if your ham isn’t quite covered.
  4. Bring to a boil then reduce the heat to a simmer, cover and cook for three hours.
  5. Remove the ham, but do not discard the cooking liquid as it makes excellent stock for a later use*.
  6. Pre-heat the oven to 180°C.
  7. Remove the string from the ham. Cut away the very outer skin from the ham, leaving the thick layer of fat that lies beneath.
  8. Make a large diamond pattern into the fat with a very sharp knife, being sure not to pierce the meat. Then place a clove into each diamond.
  9. Heat the ingredients for the glaze in a small saucepan until runny then brush half of the glaze all over the ham.
  10. Place in the oven and bake the ham for 10 minutes.
  11. Remove the ham, brush over the rest of the glaze then place back in the oven for a final 10 minutes.
  12. Serve the ham hot or cold, being careful to pick out the cloves before eating.
Recipe Notes

*For the glaze usually use of the many pots of jelly that I have made during preserving season in the Autumn. My favourite homemade jelly to use is Rosehip Jelly but I have also had wonderful success with my Mulled Wine Jelly and my Apple Rosemary Jelly. Basically use the best jelly you can get hold of from your local preserver, or failing that every good supermarket stocks good old redcurrant jelly which is sweet and piquant and does the job nicely.

*Luke says that this is the best stock our kitchen produces each year and he’s right about it being the most flavoursome. We use it with the leftover ham to make ham risotto and also ham soup with cheese sandwiches. Since there is so much stock we freeze a lot of it and then reap the benefits mid-March when we suddenly stumble across a forgotten Tupperware of it in the back of our freezer.

*Recipe inspired by Nigella’s Fully Festive Ham from Nigella Christmas