If you want a showstopping centrepiece that rewards a little patience, this Gordon Ramsay gammon ham recipe is a lovely one to have in your repertoire. A 3kg unsmoked boneless gammon joint is simmered slowly with carrots, leek, onion and warming spices until tender. Then it is scored, studded with cloves and roasted under a glossy glaze of honey, demerara sugar, Madeira and sherry vinegar.
The result is a golden, sticky-sweet ham that carves beautifully and feeds 8–10 people. It takes some time, with the source page showing 4 hrs 30 mins in total, but most of that is the gentle simmer, so the ham mostly looks after itself.
Gordon Ramsay Gammon Ham Recipe: Honey Glazed Ham
The result is a golden, sticky-sweet ham that carves beautifully and feeds 8–10 people. It takes some time, with the source page showing 4 hrs 30 mins in total, but most of that is the gentle simmer, so the ham mostly looks after itself.
🛒 Ingredients
Click to check off- For the ham
- For the honey glaze
👨🍳 Step-by-Step Method
-
Simmer the gammon
Place the gammon in a large saucepan and cover it with cold water. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, then turn down to a simmer and cook for 3 hours, topping up with boiling water if needed. Skim off any froth and impurities that rise to the surface from time to time. If you are cooking ahead, leave the ham to cool in the stock overnight. Otherwise, let it cool a little, then lift it out of the pan. Strain the stock and save it for soups, sauces and so on.
-
Make the glaze
Put the sugar, Madeira, sherry vinegar and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes, until you have a glossy dark syrup. Do not leave it unattended, as it can easily boil over.
-
Prepare the ham
Preheat the oven to 190°C/Gas 5. Lift the ham onto a board, snip off the string and cut away the skin, leaving an even layer of fat behind. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove.
-
Start the roast
Place the ham in a roasting tin and pour half of the glaze over the surface. Roast for 15 minutes.
-
Glaze and baste
Pour over the rest of the glaze and return the ham to the oven for another 25–35 minutes, until golden brown. Baste frequently with the pan juices. Turning the pan as you baste helps the joint colour evenly.
-
Rest and serve
Take the ham out of the oven and leave it to rest for 15 minutes before carving. Serve with your accompaniments.
📝 Recipe Notes
Top up carefully: If the water level drops during the 3-hour simmer, add more boiling water rather than cold.
Skim as you go: Remove the froth and impurities now and then to keep the stock clean.
Watch the glaze: It can boil over easily, so stay close to the hob.
Keep the cuts shallow: Score only the fat, never the meat, and cut in a neat diamond pattern.
Baste often: Spoon the pan juices over the ham and turn the tin as you go for an even, golden finish.
Be patient at the end: The 15-minute rest comes before carving.
Notes and Tips
- Top up carefully: If the water level drops during the 3-hour simmer, add more boiling water rather than cold.
- Skim as you go: Remove the froth and impurities now and then to keep the stock clean.
- Watch the glaze: It can boil over easily, so stay close to the hob.
- Keep the cuts shallow: Score only the fat, never the meat, and cut in a neat diamond pattern.
- Baste often: Spoon the pan juices over the ham and turn the tin as you go for an even, golden finish.
- Be patient at the end: The 15-minute rest comes before carving.
Making the Ham Ahead
If you are cooking in advance, the source says to leave the ham to cool in its stock overnight. You can then pick up at the glaze, scoring and roasting stages. The source gives no fridge storage times or reheating instructions, so follow your usual food-safety guidance.
Using the Leftover Stock
Don’t pour the cooking liquid away. Strain it and save it for soups, sauces and similar dishes, as the source suggests. The source gives no storage times for it. As general cooking guidance, cool it fully before chilling it.
What to Serve With Gammon Ham
The source simply says to serve the ham with “the accompaniments” and does not list any. Choose sides that suit your table, and carve the ham once it has rested.
