Christmas Gammon Recipe - How to cook our extra special festive glazed Christmas Gammon

Juicy and flavoursome Blythburgh Free Range gammon, a premium Christmas centrepiece only improved upon with our signature festive flavours.

Nothing screams Christmas like a festive spiced gammon

This is our go-to Christmas gammon recipe — packed with the festive flavours of cinnamon, clementine, cloves, honey and mustard. Boil your ham before baking until rich, succulent and juicy. Can be prepared on the day or up to 3 days in advance.

Thomas Joseph Butchery Free Range Dry Cured Gammon

Our Free Range, Dry Cured Gammon is sourced from premium Blythburgh pork, dry cured for the best flavour and texture. Delivered horseshoe style, boneless, in your preferred size and smoked or unsmoked.

Festive Spiced Christmas Gammon Recipe

Gammon Ingredients: 3kg TJB Free Range, Dry Cured Gammon, 1 stick cinnamon, 2 bay leaves, handful cloves, 1 large onion (quartered).

Glaze: 100ml maple syrup, 100g Wilkin & Sons Tiptree Mustard and Honey Sauce*, 2 tbsp orange marmalade, juice and zest of 2 clementines. *Or substitute 75g organic honey and 2 tbsp English mustard.

Method:

1. Submerge gammon in cold water in your largest pot with cinnamon, bay leaves, cloves and onion
2. Bring to the boil, reduce to simmer, cover and cook 1 hour 45 minutes; skim surface every 30 minutes
3. Transfer gammon to a large roasting tin; preheat oven to 200°C
4. Score the fat in a diamond pattern every 1cm; roast uncovered 10 minutes
5. Whisk together glaze ingredients; brush evenly over the gammon; roast a further 15 minutes
6. Rest on a wooden board at least 20 minutes before carving and serving

Shopping List:

• Free Range, Dry Cured Gammon
• Wilkin & Sons Tiptree Mustard and Honey Sauce