A Christmas gammon joint is a show-stopping centerpiece that brings warmth and flavor to the holiday table. Juicy, tender, and infused with festive spices, it’s a dish that delights both in preparation and presentation. With the right steps, a little patience, and a handful of festive ingredients, you can create a Christmas ham that’s memorable for all the right reasons.
1. How to Cook Xmas Gammon Joint
Ingredients
For the Gammon:
- 1.5kg to 2.5kg unsmoked gammon joint ( boneless )
- 2 carrots (peeled and halved)
- 1 onion (quartered)
- 2 celery sticks
- 1 bay leaf
- 6 black peppercorns
- A few sprigs of thyme or parsley
- Water or apple cider (enough to cover the joint)
For the Glaze (Classic Honey-Mustard Glaze):
- 3 tbsp honey
- 1 tbsp English or Dijon mustard
- 2 tbsp brown sugar
- 1 tbsp wholegrain mustard
- Cloves (optional – for studding the fat)
Instructions
Step 1: Prep the Gammon
Start by soaking the gammon joint in cold water for 4–12 hours (especially if it’s salted or cured). This helps remove excess salt and ensures a more balanced flavor. If your gammon is labeled “ready to cook” or “unsalted,” you can skip this step.
Step 2: Boil to Infuse Flavor
Place the gammon in a large pot and fill with cold water or apple cider. Next, Add the carrots, onion, celery, bay leaf, peppercorns, and herbs.
Bring to a boil, then reduce to simmer and cook gently for 1 hour to 1.5 hours, depending on size (roughly 20 minutes per 500g).
You should skim any foam from the top during boiling.
Step 3: Preheat the Oven
While the gammon is simmering, preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
Step 4: Prepare the Glaze
In a small saucepan, combine the honey, both mustards, and brown sugar. Heat over low-medium heat until the sugar dissolves and the glaze becomes syrupy.
Step 5: Bake the Gammon
Once boiled, let it cool slightly and remove the skin, leaving a thin layer of fat. Score the fat in a diamond pattern—this helps the glaze penetrate and also looks stunning when served.
Next, place the joint in a roasting tin lined with foil to catch the glaze drippings. Brush your chosen glaze generously over the scored fat and insert cloves into each diamond, if desired.
Bake for 30–40 minutes, basting with glaze every 10-15 minutes to build up a glossy, sticky crust. Once it’s golden and caramelized, remove from the oven and let rest for 10–15 minutes before slicing.
Step 6: Rest and Serve
Remove from the oven and let rest for 10–15 minutes before carving. This allows the juices to redistribute and keeps the meat tender.
2. Some Variations of Glaze
The glaze is what elevates your gammon from simply tasty to utterly unforgettable. Here are a few popular glaze options, each adding a unique festive twist:
Maple Syrup and Bourbon Glaze
For a rich and smoky finish, mix maple syrup with a shot of bourbon, a spoonful of brown sugar, and a dash of cinnamon. Ideal for a more indulgent twist.
Pineapple and Brown Sugar Glaze
Tropical and sweet, this glaze combines crushed pineapple, brown sugar, and a spoon of Dijon mustard. It pairs beautifully with smoked gammon.
Cranberry and Port Glaze
Perfect for Christmas, this glaze blends cranberry sauce with a splash of port wine and a hint of allspice for a tart-sweet finish.
Treacle and Orange Glaze
For a deep, sticky glaze with a citrusy zing, mix black treacle with orange zest, orange juice, and a touch of ginger.
3. Tips for a Perfect Xmas Gammon Joint
Use a Meat Thermometer: To avoid overcooking, use a thermometer. The internal temperature should reach 72°C (160°F) for cooked gammon.
Let It Rest: After baking, allow the gammon to rest before carving. This helps the juices redistribute, keeping the meat moist.
Don’t Skip the Scoring: Scoring the fat not only looks beautiful but also allows the glaze to seep in more effectively.
Add a Clove for Every Diamond: Studding each diamond with a clove adds a festive aroma and a subtle spice.
Baste Frequently: The more often you baste, the shinier and stickier your glaze will become.
4. What to Eat With Xmas Gammon Joint
A well-cooked gammon joint deserves sides that complement without overpowering. Here are some festive pairings:
Roast Potatoes
Crispy on the outside and fluffy inside, roast potatoes are a traditional favorite. Cook them in goose fat or olive oil with rosemary and garlic.
Braised Red Cabbage
Sweet and tangy, braised red cabbage with apple and cinnamon adds color and flavor contrast.
Cauliflower Cheese
Rich and creamy, this side dish adds a comforting, cheesy element to your holiday plate.
Green Beans with Almonds
Sautéed green beans with toasted almonds offer crunch and freshness to balance the richness of the gammon.
Cranberry Sauce or Cumberland Sauce
These fruity sauces add a punchy contrast to the salty-sweet glaze of the gammon.
Buttered Carrots and Parsnips
A classic, earthy side with a touch of sweetness to mirror the gammon’s glaze.
5. How to Store & Reheat Leftover Xmas Gammon Joint
Gammon is one of the best Christmas leftovers because it keeps well and can be used in countless ways.
Storing
- Refrigeration: Wrap leftover gammon tightly in foil or store it in an airtight container. It will keep in the fridge for up to 5 days.
- Freezing: For longer storage, freeze sliced or chopped gammon. Wrap in cling film and place in a freezer bag. It will keep for up to 3 months.
Reheating
- Oven: Wrap slices in foil and warm in a low oven (around 160°C or 320°F) for 15–20 minutes.
- Microwave: Place slices on a microwave-safe plate, cover loosely, and heat in 30-second bursts until warmed through.
- Pan-Frying: For crispy edges, fry slices in a non-stick pan with a little butter or oil until golden.
Leftover Ideas
- Gammon and Cheese Sandwiches: Layer cold gammon with cheddar and chutney between crusty bread.
- Gammon Fried Rice: Dice and fry with rice, peas, and egg for a quick meal.
- Festive Quiche: Mix chopped gammon with eggs, cream, and cheese in a shortcrust pastry base.
- Gammon and Potato Hash: Combine with leftover roast potatoes and onions for a hearty brunch.
A well-prepared Christmas gammon joint is more than just a meal — it’s a seasonal tradition that brings warmth and joy to the festive table. With its irresistible combination of tender meat and sweet-savoury glaze, it’s no wonder this dish remains a holiday favourite.
By choosing the right ingredients, following the oven-baked method, and experimenting with glazes, you can create a gammon joint that impresses both family and guests
