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honey glazed gammon ham recipe

Honey Glazed Gammon Ham Recipe

Miranda | My Anosmic Kitchen
Easy baked gammon ham recipe with a cherry and honey glaze. This succulent ham is roasted with pineapple, oranges and cherries, infused with aromatic spices, and finished with a sweet and sticky glaze. The combination of fresh cherries and the honey glaze elevates this baked ham to whole other level of delicious, making it the only choice!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

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.

Notes

Glaze:  The glaze will thicken as it stands. To make it a runny liquid, simply heat the sauce pan up again with a little (about ¼ cup) liquid. The liquid can be orange juice, ice water etc. and it's best to pour the water in gradually to check the consistency that you want. 
Make Ahead:  This is a fantastic make ahead recipe. Cook the gammon 2 to 3 days in advance. After cooking the gammon, let it properly cool down before storing in the refrigerator. Tent it with extra large foil. 
Fruit:  The roasted fruit is optional but oh goodness, strongly suggested. If you add sea salt, a good drizzle of olive oil and a squeeze of fresh orange, you get nothing but flavor and extra pan juices later!
Serving:  Serve this ham with optional side dishes like roast potatoes, salad, toasted cheese slices or buttery mashed potatoes. 
Storage:  In a container or dish sealed in the refrigerator for up to 4 to 5 days.
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