This tender Christmas ham recipe is made with a whole gammon joint, bay leaves, and a sticky honey-mustard glaze. It roasts to a golden, caramelised crust that looks stunning on any festive table. Ready in around 2 hours, it serves 10 or more.
I make this every Christmas without fail. It fills the whole house with the best smell and always gets compliments from everyone at the table.
Christmas Ham Recipe Ingredients
- 2kg unsmoked boneless gammon joint, tied
- 2 onions, halved
- 2 carrots, unpeeled, cut into 5cm pieces
- 2 celery stalks, cut into 5cm pieces
- 4 bay leaves
- 12 black peppercorns
- Small handful of whole cloves
For the Honey Mustard Glaze:
- 4 tbsp clear runny honey
- 4 tbsp English mustard
How To Make Christmas Ham
- Boil and drain: Place the gammon joint in a large pot and cover with cold water. Bring to the boil, then drain off the water completely. This removes excess salt.
- Simmer with aromatics: Return the gammon to the pot and cover with fresh cold water. Add the onions, carrots, celery, bay leaves, and peppercorns. Bring to the boil, reduce to a gentle simmer, and cook for 20 minutes per 500g.
- Prepare for roasting: Remove the gammon from the pot and set aside to cool for 15 minutes. Preheat the oven to 200°C (180°C Fan / Gas Mark 6). Line a roasting tin with foil.
- Score and stud: Use a sharp knife to remove the skin, leaving a generous layer of fat. Score the fat in a diamond pattern and press a whole clove into each intersection.
- Glaze and roast: Mix the honey and mustard together. Brush half the glaze over the gammon and roast for 10 minutes. Remove, brush with the remaining glaze, and roast for a further 10 to 15 minutes until golden and glossy.
- Rest and serve: Let the ham rest for 15 minutes before carving into thick slices. Warm any collected pan juices and serve alongside.
What Are the Best Tips for Christmas Ham?
- Soak salty gammon first: Some gammon joints are very salty, especially dry-cured ones. Check the label or ask your butcher. If soaking is needed, leave it in cold water in the fridge for 12 to 24 hours, changing the water a few times.
- Pat the fat dry before glazing: Use kitchen paper to dry the fat layer before brushing on the glaze. This helps it stick properly and form a better crust.
- Watch the glaze closely: Honey burns quickly at high heat. If the top darkens too fast, cover loosely with foil for the final few minutes.
- Try a different glaze: For a fruity twist, try the Hairy Bikers marmalade ham which uses orange marmalade and wholegrain mustard instead.
What Goes Well with This Ham?
For a full Christmas dinner, serve this ham alongside roast potatoes, Brussels sprouts, and cauliflower cheese. A simple meal of warm crusty bread and a green salad works just as well for Boxing Day.
The leftovers are brilliant in sandwiches, stirred through pasta, or used in a Hairy Bikers pea and ham soup. You could also make a turkey and ham pie if you have leftover turkey too.
How Should You Store Leftover Ham?
Let the ham cool completely before wrapping tightly in foil or placing in an airtight container. It keeps well in the fridge for 3 to 4 days.
For longer storage, slice the ham and freeze in a sealed bag with as much air removed as possible. It keeps for up to 3 months. Thaw overnight in the fridge before using.
Nutrition Facts
- Per serving (approximate):
- Calories: 311 kcal
- Total Fat: 6.9g
- Saturated Fat: 1.8g
- Sodium: 1,731mg
- Total Carbohydrate: 12.9g
- Dietary Fibre: 1.4g
- Sugars: 8.6g
- Protein: 50.1g
Frequently Asked Questions
What is the difference between gammon and ham? Gammon is a raw cured leg of pork that needs cooking before eating. Once you cook a gammon joint, it becomes ham.
How does Hairy Bikers Christmas ham compare to Nigella’s? The Hairy Bikers use a simple honey and mustard glaze, while Nigella typically uses cola or cherry cola for braising. Both are excellent but give very different flavours.
Can I cook this Christmas ham the day before? Yes, cook and glaze it the day before, then cool and refrigerate. Reheat gently covered in foil at 150°C for 30 to 40 minutes, or serve it cold.
Can I use a different mustard for the glaze? English mustard gives the classic sharp heat. Dijon works for a milder flavour, or try wholegrain mustard for a different texture.
How long should I boil gammon before roasting? The rule is 20 minutes per 500g. A 2kg joint needs about 80 minutes of simmering before glazing, similar to the method used in our honey mustard gammon recipe.
Try More Recipes:
- Hairy Bikers Honey Mustard Gammon Recipe
- Hairy Bikers Marmalade Ham Recipe
- Hairy Bikers Gammon in Coke Recipe
Hairy Bikers Christmas Ham Recipe
Description
This Christmas ham recipe features a whole gammon joint simmered with vegetables and aromatics, then roasted with a sticky honey and English mustard glaze. The result is a tender ham with a golden, caramelised crust, perfect for Christmas dinner or a Boxing Day buffet.
Ingredients
For the Glaze:
Instructions
- Boil and drain: Place the gammon joint in a large pot, cover with cold water, and bring to the boil. Drain the water completely to remove excess salt.
- Simmer with aromatics: Return the gammon to the pot and cover with fresh cold water. Add the onions, carrots, celery, bay leaves, and peppercorns. Bring to the boil, reduce to a gentle simmer, and cook for 20 minutes per 500g.
- Prepare for roasting: Remove the gammon and cool for 15 minutes. Preheat the oven to 200°C (180°C Fan / Gas Mark 6). Line a roasting tin with foil.
- Score and stud: Remove the skin, leaving a generous layer of fat. Score the fat in a diamond pattern and press a clove into each intersection.
- Glaze and roast: Mix the honey and mustard together. Brush half over the gammon and roast for 10 minutes. Brush with the remaining glaze and roast for a further 10 to 15 minutes until golden and glossy.
- Rest and serve: Let the ham rest for 15 minutes before carving. Warm any collected pan juices and serve alongside.
