| Level: | Intermediate |
| Total: | 3 hr 50 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 3 hr 15 min |
| Yield: | 12 servings |
Ingredients
- 1 (4-pounds 15-ounce to 6-pounds 1-ounce) boneless mild-cure gammon
- 8 3/4 fluid ounces (250ml) red wine
- 5 pints 5 1/2 fluid ounces (3 liters) water (approximately)
- 1 large onion, halved
- 2 garlic cloves, unpeeled
- 1 head fennel, halved
- 2 star anise
- 1 tablespoon coriander seed
- 1 tablespoon fennel seed
- 1 tablespoon mixed peppercorns
- Approximately 16 whole cloves
- 4 tablespoons red currant jelly
- 1/2 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1/2 teaspoon red wine vinegar
Instructions
- Place the gammon in a large saucepan. Add all the ingredients for the ham to the pan, adding more water if the ham isn’t covered. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about 2 1/2 to 3 hours, approximately 1 hour a kilo simmering time, plus an extra 15 minutes.
- When you are ready to glaze the ham, preheat oven to 440 degrees F (230 degrees C).
- Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it’s very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 3/4-inch apart. Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency.
- Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil. Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished. Allow the meat to rest in a warm place for at least 15 minutes before carving it.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 218 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 24 g |
| Cholesterol | 58 mg |
| Sodium | 2261 mg |
Reviews
Iwhen I saw Nigella cooking on tv.I decided to try it although ~I myself am not a meat eater. When my family tried it it was a hit! My two grandsons really loved it aged 4 and 6 .My daughters could not believe that i like it as well. Now its a norm for Christmas. thank you Ms Nigella, you are a gem..
Uma
Uma
Ab Fab I have been using this recipe since I saw Nigella make it on TV. Its divine and I love the spicey smel in my kitchen. Everyone is drooling, when my daughter asks are you doing the ham like you did the last time. Winner
This is the worst Ham I have ever made. I followed the recipe exactly and I ended up with a flavorless ham. Luckily my family is forgiving, but next Christmas we will go back to our old recipe.
LOVE IT!!! I have made this our traditional meat for Thanksgiving and Christmas…I have used a fully cooked ham and it is wonderful. even a smoked ham once….What’s nice about this recipe is that once you put everything in the pot, you don’t have to do anything for three hours. And then, just transfer the meat to the oven. I used a roaster in order to free up my oven for other foods. Fantastic and everyone loves it! My husband looks forward to it every year.
This is my first making any kind of ham, and when I asked the butcher for “gammon” he had no clue what I was talking about. Can I use a fully cooked ham for this recipe, or does it have to be fresh? Any help is greatly appreciated!!
I really do not like salty ham. Sometimes you dot not have some time to soak in water. This recipe is great for busy working mom who wants to do some decent home cooking for holiday. You cannot go wrong with this recipe.
(My guests thought I ordered an expensive ham.)
(My guests thought I ordered an expensive ham.)
Most of us use the terms gammon and ham interchangeably and few of us are sufficiently sophisticated consumers to notice the difference when we eat either gammon or ham. In fact both ham and gammon are cut from the leg of a pig. The meat is the same but the preparation and treatment is different. Ham and gammon are both cured meats. This means that they are treated with salt, known as brining, and other substances before being eaten. Ham is meat that is cut from the carcass and then treated. Gammon is meat that is cut from the carcass after the brining treatment. Both gammons and hams might also be smoked. Traditionally, regional variants in the process and the ingredients used would bring different flavours to the cured meats. This explains the origin of distinctive varieties such as York ham, Bayonne ham and Prague ham. Air dried hams are also cured first but then usually eaten raw whereas brined hams are baked or boiled before serving.
For those of you out there that have made this, can you tell me a little more about the ham the recipe is calling for? I would love to make this for Christmas Dinner, but I am not sure what to purchase when it comes to the ham. Also, are you making it with a fresh uncooked ham or fully cooked?
All help is appreciated asap!!!!
I watched the show for this and it looked good. The problem is that I’m not certain what a “Mild cured gammon” is. Is it a regular old store bought smoked(cured)ham? I know there is a very technical difference between gammon and ham, but for general purposes I don’t think so.
I’d like to make this for Easter, but don’t really know what to buy for the ham.
Any help? Please?
I made this recipe for Christmas 08 and my family loved it… I omitted the Fennel just cause I forgot… and also did not have the star annis.. but it still came out lovely…
I am making it again today for mothers day… without the Fennel but extra fennel seed but this time I have the star annis and it smells lovely… I can’t wait till it is done!