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Winter Glazed Ham or Gammon

Updated: Apr 6, 2022

This recipe is great for Christmas too!

Reduce ingredients as necessary depending on your size of ham, and poach in enough liquid to cover the ham


1/3 cider

1/3 apple juice

1/3 water

1 tablespoon cloves

1 sticks cinnamon (1 per 2 kilos)

4 apples (1 – 2 per kilo)

Ham or Gammon

Boil for 1hr per kilo

Once cooked, let the meat cool in the water before removing from the pot. Be careful, it’s hot!

Drain the liquid from the pot if you find that easier. Once removed from the pot, rinse and when the ham has cooled slightly; remove the skin. Now make your glaze

Don’t waste the apple/cider sauce, it makes a great stock and even more importantly it makes a delicious gravy, you will have to remove the stalks and spices.

Glazing Your Meat


120 grams dark brown sugar 120 grams honey Splash of cider vinegar Teaspoon of English mustard powder Tablespoon of whole grain mustard 2-3 Sprinkling of cloves (per kilo of meat) 1 cinnamon stick 2 – 3 tbsp Spiced cider or use the apple sauce (may need more if it’s a bigger joint)

Put all the ingredients in a pot, leaving out the vinegar. Bring to the boil, reduce, and then add the vinegar. Keep hot and simmering, and get ready to glaze your joint.

Score the fat on top of the joint into a diamond pattern. This is to release the flavour from the joint and help it absorb the glaze. Pop the joint in the oven at 180C/160C Fan/(gas mark 4) for just 10 minutes to let it crisp up.

Take your joint out of the oven and spoon over a good helping of the glaze. Pop it back in the oven for 10 minutes (or until it looks well coated). Repeat that process two or three times to suit your tastes. I did it 3 times for the picture shown. Good luck cleaning the pan!!

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