First published in the 1950s, this recipe was originally served with braised peach halves and celery hearts, plus a gravy made by thickening the poaching liquid. We’ve updated it with a fresh and zesty peach salsa.
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Yields:
8 serving(s)
Prep Time:
25 mins
Cook Time:
2 hrs 50 mins
Total Time:
3 hrs 15 mins
Cal/Serv:
500
Ingredients
2.5kg boneless gammon joint
2 x 400g tins peach halves in juice
1 onion, sliced
2 carrots, roughly chopped
2 bay leaves
1 tsp. black peppercorns
1 Tbsp. English mustard
25 g soft brown sugar
FOR THE SALSA
1/2 red onion, finely chopped
2 tomatoes, deseeded and finely chopped
1 red chilli, deseeded and finely chopped
Finely grated zest and juice 1 lime
Handful coriander, finely chopped
Directions
Step 1Weigh the gammon and calculate the cooking time, allowing 20min per 450g, plus 20min. Put the gammon into a large pan. Strain in the juice from the peach tins (cover the peach halves and set aside for the salsa). Add the onion, carrots, bay leaves and peppercorns. Cover with cold water and bring up to the boil. Reduce the heat and simmer gently for the calculated cooking time, topping up with cold water if needed.
Step 2Remove the ham from the cooking liquid (see GH Tip) and put on a board. Leave to cool slightly. Preheat oven to 220°C (200°C fan) mark 7. Remove any string from the ham. Using a sharp knife, slice off the skin, leaving a good layer of fat. Score a diamond pattern into the fat (not cutting into the meat).
Step 3Line a roasting tin that will just fit the ham with a double layer of foil. Add the ham (fat-side up). Brush the fat with the mustard, then rub on the sugar. Roast for 25-35min, or until an even golden brown.
Step 4Meanwhile, make the salsa. Finely chop the peach halves and mix in a bowl with the remaining salsa ingredients and some seasoning. Serve the ham in slices with the peach salsa.
GET AHEAD Poach the gammon up to 2 days ahead; cool completely in the cooking liquid, then cover and chill (still in liquid). Cover and chill the peaches. Allow to come to room temperature before completing recipe to serve. The finished ham and salsa will keep in the fridge for up to 4 days. GH TIP If you like, strain the cooking liquid, cool and chill for up to 3 days. Use in stocks or stews.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
