Cumberland glazed baked gammon

Name: Cumberland glazed baked gammon
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 16
Ingredients: 4 1/2 kg (10lb) smoked gammon joint, on the bone; 2 celery sticks, roughly chopped; 1 onion, peeled and quartered; 1 carrot, peeled and roughly chopped; 1 level tsp black peppercorns; Grated zest and juice of 1/2 orange; Grated zest and juice of 1/2lemon; 4 level tbsp redcurrant jelly; 1 level tsp Dijon mustard; 2 tbsp. port; 1 level tbsp whole cloves; 75 g (3oz) redcurrant sprigs

This baked gammon recipe has redcurrant sprigs and a rich port glaze which give it a fantastic flavour. Perfect for serving a large crowd.

By The GH Kitchen TeamPublished: 01 December 2001

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Food, Ingredient, Cuisine, Meat, Roasting, Dish, Recipe, Garnish, Chicken meat, Cooking,

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Yields:

Prep Time:

30 mins

Cook Time:

3 hrs 30 mins

Total Time:

4 hrs

Ingredients

4 1/2 kg (10lb) smoked gammon joint, on the bone
2 celery sticks, roughly chopped
1 onion, peeled and quartered
1 carrot, peeled and roughly chopped
1 level tsp black peppercorns
Grated zest and juice of 1/2 orange
Grated zest and juice of 1/2lemon
4 level tbsp redcurrant jelly
1 level tsp Dijon mustard
2 Tbsp. port
1 level tbsp whole cloves
75 g (3oz) redcurrant sprigs

Directions

1. Step 1
  Put gammon in a large pan, add celery, onion, carrot and peppercorns, cover with cold water and bring to boil. Simmer, covered, for 15-20min per 450g (1lb) plus 15min. Lift out gammon. Preheat oven to 200˚C (180˚C fan oven) mark 6.
2. Step 2
  Meanwhile, make Cumberland glaze. Heat citrus zest and juice, redcurrant jelly, mustard and port in a pan to dissolve jelly. Bring to the boil and bubble for 5min until syrupy. Season to taste.
3. Step 3
  Remove gammon rind and score fat in diamond pattern. Put gammon in a roasting tin, then stud fat with cloves. Spoon glaze over. Roast for 40min, basting with any juices. Add the redcurrant sprigs 10min before cooking time ends. Serve hot or cold carved into thin slices.
  
  Try these other triple-tested recipes:
  
  Gammon with warm pineapple salsa
  
  Rolled turkey roast
  
  Leek and bacon potatoes

Per Serving:

Calories: 230
Total carbs: 6 g
Sugars: 3 g
Total fat: 7 g
Saturated fat: 3 g

The GH Kitchen Team

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