When Xmas comes round the first thing on the menu is gammon! This no boil Xmas gammon has the best ever glaze that is more like a gravy with the taste of Xmas. It’s not as daunting as it may seem, trust me, there are other much more challenging recipes most of which have french names 🙂 but gammon, not gammon. I have a step by step video so check it out below.
Here’s what I can suggest you do when making this gammon roast, (or just gammon really) don’t forget to glaze! Even though it might appear tedious to take the gammon out, glaze return to the oven and repeat, it’s worth it. Personally I think that’s exactly where all the magic lies, in the glaze repeat glaze.
You can see in the video the veggies that I use but going with just carrots and onions is also okay. The idea is to create a stock in the bottom of the pan to help cook, tenderize and make a flavorful roast. This year I have used a store bought chicken stock but the I have previously also used a homemade stock made of just veggies. So whichever is more suitable for you.
WHY YOU SHOULD MAKE THIS RECIPE
- because you love Christmas?
- because you can make it for New Year?
- because you can make it any any time of the year?
- because it’s absolutely delicious
- full of flavor
- and because you can make tasty sandwiches with the leftovers!
One of the best reasons is that you don’t have to worry about table centerpiece because THIS juicy beautifully glazed gammon will lock in all the eyes!
HAPPY HOLIDAYS WONDERFUL EVERYONE!!!
OTHER RECIPES YOU MAY LIKE
- step by step gammon roast with a red wine glaze
- Cranberry and Orange Glaze Gammon
- Balsamic & Garlic Pork Roast
- what should I do with the rind of the gammon?
No Boil Xmas Gammon Roast Recipe Video
Try my Super Simple Gammon Roast or my Gammon in a Red Wine Glaze Recipe!
NO BOIL XMAS GAMMON WITH THE BEST GLAZE!
- 2 kg gammon (bone in)
- 2 carrots
- 1 stick celery
- 3 cloves garlic (peels on)
- 1 small onion
- fresh rosemary
- 5 cups chicken stock or water
- 1 orange (juice and rind)
- 1 cup dark brown sugar
- 1 tbsp cider vinegar
- 1/2 cup honey
- 1 1/2 teaspoons Dijon mustard
- Heat the oven to 220 degrees Celsius (ºC)
- Roughly chop all the veggies and lay them into an oven tray with the gammon in the center of the pan with the net still on the gammon.
- Pour in all the stock, and use enough foil to cover the whole tray. Bake for approx 50 minutes to 1 hour.
- An hour max later, remove the tray from the oven and carefully remove the foil. It will be very hot so either let it cool down for 2 to 3 minutes or be careful of the steam when opening the foil.
- Use a kitchen scissors to cut the net so that you can gently remove the net and discard it. With the gammon firmly on the oven tray use your finger to help peel back the rind of the gammon making sure you leave the layer of fat in place. Peel back the rind and discard. Now, use a sharp knife to cut diamond shapes into the fat across the gammon. The shapes dont have to be any particular size, just cut fairly reasonable diamond shapes across. Place the cloves in the corners of the diamond/square shapes. Your gammon is ready for the glaze!
- Brush the glaze all over the gammon and try to get the glaze into the slits of the diamond shapes that you cut.
- If adding any fruit this is the time to do it and remember to glaze the fruit as well. Drop the heat to 150 degrees and return to the oven for another half hour but this time the gammon must be uncovered.
- Take out 15 minutes later, glaze and return to bake again. Repeat this glazing until you have a nicely browned gammon. You should do this minimum twice. When glazing use the glaze as well as the juices in the oven tray from the gammon.
- Please let the gammon rest before slicing. Rest for about 20 minutes, 30 if you have clean up. Cover with foil while resting.
PIN THIS IMAGE RECIPE BELOW ONTO YOUR PINTEREST BOARDS FOR WHEN YOU NEED IT!?