This is the best Honey Glazed Gammon Ham Recipe with a sweet sticky cherry honey glaze. This recipe uses a regular gammon joint of 2.5kg/5.5lb, glaze, roasted oranges, pineapple and fresh cherries.
Honey Glazed Gammon Ham Recipe
Based on my Christmas Gammon Recipe that's a no-fail delicious gammon. The method is the same, it's simply the glaze and style of cooking.
Ingredients For Gammon Ham Recipe
These are the aromatics to simmer the gammon. Feel free to use some of the spices as opposed to everything that you see on the list.
Now that we have the aromatics we still need the gammon which is the star of the show.
How To Cook Any Gammon To Make Ham
There is a simple process from taking any gammon joint from gammon to ham. It involves these easy steps;
- Cooking / Simmer
- Cool and remove the net and rind
- Score
- Glaze
- Bake
And that's pretty much it!
How To Keep Gammon Moist
As in the last image, baste, baste and baste! Remove the gammon ham from the oven, and baste every 10 minutes, it sounds hectic I know, but who cares, it's the best gammon!
Sweet and Sticky Honey Cherry Glaze Ingredients
The best part is that making ham glaze is very easy and you get to decide what goes in and how much of every ingredient is added.
This ham glaze is sweet, sticky with the taste that doesnt stop giving! All you do is combine the ingredients into a sauce-pan and let them simmer. Remove cool and glaze the ham.
If you are part of our weekly newsletter, you know that I made big promises of not making a gammon this Christmas, going to give it a break but it's not Christmas yet! I couldnt resist cooking this gammon and placed it into a Dutch oven to simmer with the idea of 'I will glaze it tomorrow"
Make Ahead Gammon Ham Roast
Yes! You can cook gammon 2 days in advance, simply follow the simmer instructions, let it cool completely and then leave it in the refrigerator tented with foil.
Here's The Steps For The Cherry Glaze
Pit the cherrys: Use a nut/olive pitter or a small knife to de-pit the cherries. If you don't have stone pitter, get yourself one. They're cheap, useful and worth it! Add the cleaned cherries into a saucepan.
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Add the rest of the ingredients: sugar, orange juice + zest, cinnamon, all spice, dark brown sugar, fresh lemon juice or apple cider vinegar, sea salt. The full recipe is below in the recipe card but don't forget to taste as you go and adjust, it's a really delicious glaze!
- Note: Feel free to add your Christmas alcholic beverage that you prefer as I did with this Frangelico glazed gammon a few years back.
Simmer the glaze: In a small sauce pan over medium heat, add all ingredients and bring to a simmer. Continue to simmer for 10 minutes and remove. Let cool because it will thicken.
Make Ahead: This is also 100% great to make ahead! Simply reheat it when you're ready to use.
TIP! When simmering glaze, it needs as little as 5 to 8 minutes to simmer. If you look at it and think: "it needs to be thicker" don't worry it will get thicker as it stands. If you find yourself with a glaze too thick to pour, don't stress, simply add liquid put it back on the heat and it will become runny again.
For The Roasted Fruit
As simple as adding the fruit to the oven tray. Cut the oranges into wedges, leave the cherries whole, include some pineapple pieces and fresh thyme. That's it. A good drizzle of olive oil and a tiny sprinkle of salt.
If you love this recipe but want a quicker way to ham, then make this Instant Pot Gammon.
If you would rather an oven roasted gammon with a little Frangelico for the holiday spirit then make this Easy Frangelico Glazed Gammon Recipe otherwise, you first heard it here, Christmas Gammon Recipe!
FAQ's Honey Glazed Gammon Ham Recipe
How to make ham glaze thinner?
Add liquid. Orange, pineapple, cranberry, apple, any juice or water and put the sauce pan back on the heat to simmer. You can microwave the glaze on 10 second bursts for 40 to 50 seconds depening on the quantity. Use a microwave safe dish!
Can I make gammon/ham glaze ahead?
100% Simply add liquid to help thin it out as it reheats and then use as planned.
How long does gammon keep in the fridge once cooked?
I like to say 4 to 5 days but honestly, even a week, it still tastes good.
How often do you need to baste?
The gammon bakes for 20 to 30 minutes so take it every 5 to 10 minutes to baste. The more you baste the ham gets more flavorful and the overall texture is better. Basting can also help protect the gammon from overheating and burning.
Can I Make Gammon Ham Recipe Ahead?
Cooked gammon/ham is a wonderful make-ahead dish. Prep and cook up to 3 days in advance and when properly cooled, store in the fridge. On the day that you are ready to serve the ham, remove it from the fridge at least 30 minutes before you start glazing and baking.
Leftovers will last for 4 to 5 or so days when kept in a sealed container in the fridge.
Related Recipes
- Duck In Red Wine Sauce
- Easy South African Summer Trifle Recipe
- Roast Chicken and Potatoes
- Roast Beef With Gravy (Air Fryer)
What To Serve With Ham
- Buttery Mashed Potatoes, Instant Pot
- Berries Prosciutto And Cheese Salad
- Crispy Baked Hasselback Potatoes
- Italian Summer Salad
- How To Make The Best Roast Potatoes
- Garlic, Cheese and Herb Toast
- Tomato Cucumber Salad
More Gammon/Ham Recipes
Honey Glazed Gammon Ham Recipe
Ingredients
For The Gammon
- 2.5 kg gammon deboned uncooked
- 2 carrots echopped
- 2 celery stalks with leaves, rough chop
- 1 onion rough chop
- 1 teaspoon cloves
- 2 bay leaves
Honey Cherry Glaze
- 1 ½ cups pitted cherries
- 1 cup dark brown sugar
- ½ cup honey
- 1 cinnamon stick
- ¼ teaspoon all spice
- 1 orange juice + zest (¼ cup)
- ½ fresh lemon juice about 2 tablespoons
- ¼ teaspoon salt and pepper mix
- 2 Tbsps butter
For The Roasted Fruit
- 2 oranges wedged (and an extra for squeezing over)
- 2 cups chopped pineapple pieces
- 1 cup cherries left whole and the remaining pulp from the pitted cherries
- fresh thyme sprigss
- sea salt
- olive oil divided
Instructions
Cherry Glaze
- Pit the cherries if unpitted using a stone pitter or a small sharp knife.
- Into a saucepan, add the pitted cherries and the remaining cherry glaze ingredients. Combine and bring to a simmer for 10 minutes (occasional stirring to avoid any sticking/burning) and then remove from the heat and discard the cinnamon stick. Cool for a few minutes and then strain. Use the liquid for glazing and keep the pulp to add in with the roasted fruit (optional).
Simmer the Gammon (Make 2 Days Ahead - Optional)
- In a large Dutch oven or pot, add the gammon, veggies and top up with water. Bring it to a boil and immediately lower to a simmer and simmer for 2 hours.
- Cool the ham: Remove the gammon, discard the used veggies and strain and reserve the liquid for stock if you wish. Set the ham/gammon aside to properly cool and once cooled, remove the net. Just before the cooling time ends, preheat the oven.
- Preheat the oven to 190°C/374°F
- On a baking sheet add all the cleaned and cut fruit including some fresh cherries, cherry pulps (remaining after cooking the glaze) and fresh thyme. Use the remaining orange to squeeze over the fruit. Sprinkle it all with salt and a good drizzle of olive oil.Leave the center of the tray free for the ham.
- Remove the rind: Remove the skin of the gammon by sliding your fingers between the rind (skin) and the fat and gently pull it off or use knife to help remove the rind. Discard the rind and score the fat.
- Scoring: Use a sharp knife to score the fat from one end to the other as thin as you can.
Glaze and Roast the Ham
- Glaze the ham: Use the cherry honey glaze to glaze the ham, I would suggest glazing over a rack on some alluminium foil to catch the drippings.
- Place the ham in the center of the oven tray with the fruit. Bake for 20 to 30 minutes taking it out every 10 minutes to glaze. In the last 5 minutes, increase the oven temperature to 220 and don't leave the kitchen! It's just to quickly caramilize the glaze and give a good color to the top but it happens quick once you increase the heat so watch it!
- Remove, cool and finish slicing the meat all the way down if you like. Serve on a platter with roasted fruit and any remaining glaze.
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