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Baked Gammon [1] [2] is mildly cured English ham, is a sweet meat for the holidays.


  • 6.5kg smoked gammon, with knuckle bone
  • 250 ml red wine
  • water to cover
  • 1 large onion, halved
  • 2 cloves garlic (unpeeled)
  • 1 head fennel, halved
  • 2 star anise
  • 1x15ml tbsp croiander seed
  • 1x15ml tbsp fennel seed
  • 1x15ml tbsp mixed peppercorns


  • approx 20 whole cloves
  • 4x15ml tbsp cranberry or redcurrant jelly
  • 1/2 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp red wine vinegar


  1. Include all ingredients (omitting the glaze ingredients) into a pot.
  2. Cover with water so ham is completely immersed.
  3. Bring to boil.
  4. Turn down to simmer and partially cover.
  5. Cook for ~3 1/2 hours.
  6. Warm oven to 200 degrees C.
  7. Gently remove the ham from the hot water.
  8. Let it cool a bit.
  9. Using a sharp knife remove the rind and some of the fat, only leaving a thin layer of fat.
  10. Score a diamond pattern on the remaining fat, about 2 cm apart.
  11. Stud each diamond with a clove.
  12. Take all of the glaze ingredients and put in a sauce pan.
  13. Whisk over high heat.
  14. Bring to boil for ~5 min to reduce, achieveing a syrupy consistency.
  15. Place ham in roasting pan, lined with tin foil.
  16. Pour glaze over ham.
  17. Cook for ~15 min.
  18. Remove ham and leave to sit on a wooden board.
  19. Leave to cool for ~2-3 hours.
  20. Carve and enjoy.


  1. Lawson, Nigella (2008). Nigella Christmas. Alfred A. Knopf Canada. pp. 32-33. ISBN 978-0-307-39774-4. 
  2. Day, Martha (2010). Classic Cooking for Christmas. Anness Publishing Ltd. pp. 38.