Glazed ham recipe and rhubarb relish

Glazed ham and rhubarb relish

  • serves 10
  • Easy

Check out this gluten-free glazed ham and super easy rhubarb relish recipe from Terry Blake's diverse menu at his first restaurant, Sparrow in south London


Try this gluten-free glazed ham recipe, then check out our slow cooker gammon, roast gammonbaked ham and more Christmas ham recipes.

*This recipe is gluten-free according to industry standards



  • boneless gammon joint 1.8kg
  • carrot 1, roughly chopped
  • celery 1 stick, roughly chopped
  • garlic 4 cloves, bashed
  • cinnamon stick 5cm piece
  • cloves 6
  • dark brown sugar 50g
  • malt vinegar 1 tbsp
  • pear 1, chopped


  • rhubarb 250g, chopped
  • onion 1 large, finely chopped
  • cider vinegar 125ml
  • demerara sugar 300g
  • ground cinnamon 1/2 tsp
  • ground cloves 1/8 tsp
  • chilli powder 1/8 tsp
  • raisins 80g


  • orange 1, zested and juiced
  • cloves 4
  • cinnamon stick 5cm piece
  • clover honey or runny honey 4 tbsp
  • rhubarb 2 sticks, roughly chopped
  • caster sugar 250g
  • rose wine 100ml


  • Step 1

    Put the gammon in a large pan with the carrot, celery, garlic, cinnamon stick, cloves, sugar and vinegar, and pour in enough cold water until the gammon is just covered. Bring to a boil, reduce the heat and simmer gently for 2½ hours.

  • Step 2

    To make the relish, add everything to a large pan with 1/2 tsp salt and simmer for 1 hour or until reduced and fairly thick, stirring regularly as it may catch on the bottom of the pan. Cool to room temperature.

  • Step 3

    Take the gammon off the heat and let it cool completely in the pan. Remove from the pan and remove the skin. Lightly score the fat.

  • Step 4

    For the glaze, add everything to a pan and simmer for 5 minutes. Turn off the heat and allow to infuse for 30 minutes. Strain.

  • Step 5

    Heat the oven to 200C/fan 180C/gas 6. Put the ham into a roasting tin, fat-side up, pour over the glaze and add the chopped pear. Bake for 1 hour, spooning the glaze over every 10-15 minutes, until golden brown and caramelised. Serve at room temperature with the relish, bread and butter.

Nutritional Information

  • Kcals 585
  • Fat 15.9g
  • Saturates 5.3g
  • Carbs 76.4g
  • Sugars 75.4g
  • Fibre 2.5g
  • Protein 31.1g
  • Salt 4g