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, allowing all of the extra special flavours to penetrate the meat - delicious!

You can prepare your gammon on the big day, or up to 3 days in advance. If preparing in advance, simply allow to cool before covering and placing into the fridge. Then remove from the fridge and bring up to room temperature before serving.

However you choose to serve your festive gammon, it is an undeniably worthy showstopper for a celebratory feast such as Christmas.

Thomas Joseph Butchery Free Range Dry Cured Gammon

Our Free Range, Dry Cured Gammon is sourced from premium Blythburgh pork.

It's dry cured to perfection for the best flavour and texture - making it a truly special centrepiece for your Christmas Dinner.

Delivered to you "horseshoe" style without the bone, all you need to do is choose your preferred size and smoked or unsmoked gammon - whichever takes your festive fancy.

INGREDIENTS:

Gammon

• 3kg TJB Free Range, Dry Cured Gammon
• 1 stick Cinnamon
• 2 bay leaves
• Handful cloves
• 1 large onion, peeled and quartered

Glaze

• 100ml maple syrup
• 100g Wilkin & Son's Tiptree Mustard and Honey Sauce*
• 2 tablespoons orange marmalade (the good stuff)
• Juice & zest of 2 clementines

*You could substitute this for 75g Organic honey and 2 tablespoons English mustard

METHOD:

1. Place the whole gammon into your largest pot and submerge in cold water, then add the cinnamon, bay leaves, cloves and onion to the pot
2. Bring the water to the boil, then reduce to a simmer and cover with a lid - simmer for 1 hour 45 minutes, skimming the surface with a spoon every 30 minutes to keep the liquid nice and clear
3. Remove your gammon from the pot and transfer to a large roasting tin, then preheat the oven to 200C
4. Score the gammon fat with a sharp knife every 1cm in both directions (to form a diamond pattern), then pop into the oven for 10 minutes
5. Meanwhile, whisk together your glaze ingredients in a small bowl - once the 10 minutes are up, brush the glaze evenly over every nook and cranny roast in the oven for a further 15 minutes
6. Transfer to a wooden board and allow to rest for at least 20 minutes, before carving and serving

Shopping List 👇

• TJB Free Range, Dry Cured Gammon
• Wilkin & Son's Tiptree Mustard and Honey Sauce